The Best Roz Bi Shi3riyeh (Vermicelli Rice) You’ve Ever Had 🍚

The day I perfected my rice game—my life changed. And the happiest camper is my husband!

Even though this blog is Measuring Cups Optional, I have to admit: rice is the one dish I cannot make without measuring. I’ve tried eyeballing the water level countless times, and it always came out either too dry or too mushy. The magic ratio is simple and never fails: 1 cup basmati rice to 2 cups water. Once I stopped guessing and started measuring, my Roz Bi Shi3riyeh (vermicelli rice) turned out fluffy, aromatic, and perfect every time.

This Middle Eastern staple, made with golden fried vermicelli noodles and fragrant cardamom, is the ultimate side dish. It pairs beautifully with chicken, lamb, beef stews, or even on its own with a side of yogurt.

Print Recipe

Roz Bi Shi3riyeh (Vermicelli Rice) | Perfect Fluffy Middle Eastern Rice

Ingredients

• 2 cups basmati rice
• 4 cups water
• ¼ to ½ cup vermicelli noodles I don’t measure, just a small handful
• Olive oil
• Salt a generous amount
• 1 tablespoon powdered cardamom

Instructions

• Wash and rinse your basmati rice three times. If you have time, soak it in lukewarm water for 20 minutes, then strain.
• In a medium pot, heat olive oil and fry the vermicelli noodles until they reach a deep golden caramel color.
• Add 4 cups of water, then stir in your rice, salt, and cardamom.
• Bring everything to a rolling boil, then lower the heat to a simmer. Cover and let it cook for 20 minutes.
• Fluff with a fork and serve warm.

Notes

Tips for Perfect Roz Bi Shi3riyeh (Vermicelli Rice)

• Stick to the 1:2 rice-to-water ratio for guaranteed fluffy results.
• Don’t walk away while frying the vermicelli—it goes from golden to burnt fast!
• Add a cinnamon stick or a couple of cloves to the pot for extra fragrance.