Rice vermicelli pilaff

Preparation info

  • Difficulty


  • Serves:


    as a Side

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

This buttery rice vermicelli pilaff is a tasty accompaniment to meat dishes such as the Spice-crusted Chicken with Pomegranate Salad and the Saffron Chicken & Cherry Tomato Kebabs.


  • 50 g ( oz) dried vermicelli egg noodles
  • 1 tablespoon olive oil
  • 20 g (¾ oz) butter
  • 2 onions, thinly sliced
  • 250 g (9 oz/ cups) basmati rice
  • 600 ml (21 fl oz) vegetable or chicken stock


Put the noodles in a frying pan and dry-fry, shaking constantly, over low heat for 3-4 minutes until golden, then remove from the heat.

Heat the olive oil and the butter in a medium heavy-based saucepan over medium heat. Add the onion, season with salt and freshly ground black pepper and cook for 10 minutes or until golden.

Add the rice and toasted noodles and stir for 1 minute, then add the stock. Cover the pan with a lid, reduce the heat to low and cook for 15 minutes until the rice is cooked. Remove the pan from the heat and use a fork to fluff the rice.