Lebanese Style Rice

This Lebanese Style Rice is my take on riz bi sha’riyeh, the Lebanese dish of rice cooked with toasted vermicelli. It’s a staple in so many households, and once you make it, you understand why. It’s simple, reliable and works alongside almost anything. I use orzo instead of vermicelli, not as an upgrade but as a practical twist. Because of its consistent shape, orzo browns evenly, and it’s also very easy to find in most shops. It gives you that same nutty depth without the stress of uneven toasting, which keeps this Lebanese Style Rice firmly in the weekday zone.

I recommend serving this with my Sticky Sumac Chicken Thighs, pictured below.

Ingredient Breakdown

• Jasmine or basmati rice – long-grain rice that cooks light and separate
• Extra-virgin olive oil – helps the orzo toast and adds a nice aroma
• Butter – brings richness and flavour
• Dried orzo – toasts evenly and adds a deep, nutty note
• Salt – seasons the grains throughout
• Chicken or vegetable stock – adds savoury depth

The OG Lebanese Rice

Riz bi sha’riyeh is rice cooked with toasted vermicelli, and it appears on almost every Lebanese table. The method stays consistent: toast the vermicelli in fat until it turns deep golden, then add the rice and liquid and let it steam. That toasting step defines the dish. It gives the rice a warm, nutty base that feels far more complex than the short ingredients list suggests.

My Lebanese Style Rice takes the same idea and swaps the vermicelli for orzo. I don’t do this to reinvent the original. I do it because orzo browns at a steady pace, which reduces the risk of burnt spots. Vermicelli is great, but once broken, the pieces can toast unevenly. Some darken quickly while others stay pale, which makes the timing less predictable. The orzo version keeps the flavour profile of riz bi sha’riyeh but with a slightly different texture and a more consistent toast.

Why Orzo for Lebanese Style Rice

Orzo works well here because every piece has the same thickness and surface area. When you toast pasta, that consistency matters. You get even colour and steady flavour throughout the pot without needing to hover over the pan. Vermicelli gives a similar result, but the broken strands vary so much in size that they don’t brown at the same rate, which makes the window between golden and burnt much tighter.

Texture is another factor. Orzo holds its shape once simmered. It stays firm and doesn’t release much starch, so the rice cooks cleanly and stays separate. You end up with clear grains of rice threaded with golden pieces of toasted pasta, rather than anything claggy or soft.

There’s also the practical side. Orzo is in every supermarket, which makes this version easy to fold into a weekly routine. The swap doesn’t alter the spirit of the dish. It just makes the toasting stage more consistent.

Top Tips for Nailing Lebanese Style Rice

Here are my top tips for making perfect Lebanese Style Rice every single time:

• Toasting the orzo: You want deep, even colour, so stir often and let the pasta turn golden. This stage brings the nutty backbone that carries through the whole dish. Don’t rush it, but don’t walk away either. It takes a few minutes, and the colour tells you when it’s ready.
• Wash your rice thoroughly: Rinse it until the water runs clear. This removes the surface starch that causes clumping. Clean grains cook better, absorb flavour more evenly and stay separate after steaming. It takes a couple of minutes but makes a huge difference to the texture.
• Control the heat: Bring the pot to a strong boil at the start, then drop the heat to a gentle simmer. That soft simmer cooks the grains through without agitation. Strong bubbling breaks the rice and gives you uneven texture, so keep things calm once the lid goes on.
• The final steam: Once the rice cooks, take the pot off the heat and leave the lid on. This rest lets the grains finish cooking through their own residual heat. It keeps the rice tender without overcooking the orzo and prevents the pot from drying out. Fluff with a fork at the end to separate the grains and lift the orzo through the rice.

How to Zhuzh Up Your Lebanese Style Rice

There are a few easy ways to build more flavour in your Lebanese Style Rice when you want it.

• Stock vs water: Stock gives a fuller finish. Water keeps things cleaner and lighter. Both work well.
• Aromatics: A grated garlic clove stirred in with the rice adds gentle flavour without overpowering anything else on the plate.
• Saffron: A small pinch bloomed in warm water gives the rice a golden colour and a subtle lift. It’s not traditional here, but it works nicely.
• More Butter: A small knob stirred through at the end softens the finish and adds warmth.

What to Serve With Lebanese Style Rice

This Lebanese Style Rice works with grilled meats, bold marinades and anything with good acidity or spice. These dishes from the site pair well:

• Lamb Koftas – seasoned lamb mince shaped into small patties or skewers and grilled until just browned. The herby-spiced meat brings a fragrant depth that pairs nicely with the rice
• Chicken Kebabs – marinated chicken pieces threaded onto skewers and grilled, giving clean, smoky flavour and a slight char that complements rice’s subtle nuttiness.
• Grilled Garlic Lemon Chicken Thighs – chicken thighs marinated with garlic and lemon, grilled until the edges crisp. Their bright acidity and savoury notes add lightness against the rice’s toasted base.
• Harissa Chicken Tray Bake – chicken roasted with harissa and vegetables on a tray, producing rich, spiced juices and a smoky, slightly spicy finish
• Marinated Flank Steak with Muhammara – flank steak marinated and grilled, served with a roasted-pepper and walnut muhammara sauce. The steak’s char and the muhammara’s nutty, peppery sauce give bold contrast to the rice’s gentle flavour.

FAQ

Can I make this Lebanese Style Rice with broken vermicelli instead of orzo?
Yes. Follow the same method, but watch the toasting stage closely. Vermicelli browns fast.

Can I freeze it?
It freezes well. Cool it fully, portion it and freeze. Reheat with a splash of water.

Can I make this Lebanese Style Rice plant-based?
Yes. Use all olive oil and choose vegetable stock or water.

Which rice works best?
Jasmine or basmati both work well. Choose whichever you prefer.