A few days ago, I shared my delicious Brazilian Baked Kibe (Quibe) and since so many of you loved it, I thought I’d also share what I often make to go with it — this Mediterranean Rice with Angel Hair Pasta. It’s so simple, but so good. The rice and pasta cook together in the same pot, and it’s one of those sides that always make the meal feel a little extra special.
Ingredient Overview:
- Rice: I used basmati for its fluffy texture, but any long-grain white rice works. Avoid short-grain types like sushi rice — they get sticky — and keep in mind that brown rice needs more water and a longer cooking time.
- Angel Hair Pasta: You can use angel hair, thin spaghetti, spaghettini, or vermicelli nests — just break them into short pieces.
- Garlic powder: That’s what I used here for simplicity, but you can also use fresh garlic. If you do, sauté it separately so it doesn’t burn while the pasta toasts.
- Olive oil, Salt and Boiling Water
Directions Overview
Toast the broken pasta in olive oil until golden. Add the rice, garlic powder, and salt, then stir to coat. Pour in the boiling water, cover, and cook until the rice is tender and fluffy.
Recipe Notes:
Please remember that the required water measurement can fluctuate, influenced by the rate of water evaporation. This rate may be affected by factors like the size and shape of your pot, the intensity of the heat, and the effectiveness of your lid in trapping steam. If your rice is not yet done to your liking, simply add a bit more water, resume cooking for a few additional minutes, and then check for readiness. If you’re curious about finding the ideal water ratio, I highly recommend watching an informative video by America’s Test Kitchen. It’s the most helpful resource I’ve come across, providing a clear explanation of the entire process. After viewing this, you’ll have the confidence to make the perfect rice every time!
How to Serve:
This dish pairs wonderfully with Kibe, lentils, or grilled meats. It’s a versatile side that complements a wide range of main courses. My personal favorite is serving it with Brazilian Baked Kibe(which can be frozen and can go straight from the fridge to your oven!) lentils and some tabouli salad – it’s the perfect pairing.
Storage:
Store any leftovers in an airtight container in your fridge. This dish can be refrigerated for up to three days. When reheating, you might need to add a splash of water to freshen it up.
Variations:
You can easily switch up the seasonings in this rice. I used garlic powder, but you could use finely chopped onions instead—or add both. A bay leaf added with the boiling water gives a subtle aroma, and swapping the water for chicken or vegetable broth adds even more flavor. For a little texture and richness, try topping it with toasted pine nuts before serving.
Common Substitutions:
If you can’t get your hands on angel hair pasta, don’t worry! You can swap them out for other types of pasta like spaghettini, thin spaghetti, or even vermicelli noodles. The key here is to go for thin pasta so it can cook alongside the rice, just like the angel hair pasta does.
And guess what? You’re not stuck with basmati rice either. Feel free to switch it up with something like jasmine rice – another long grain rice variety. Cooking is all about making it your own!
Alternative names:
I’ve come across various names for this rice dish, such as Arabic rice, Lebanese Vermicelli rice, Syrian rice, Egyptian rice, Vermicelli rice recipe. To me they all seem to be similar variations of this recipe here.
Mediterranean Rice with Angel Hair Pasta
Equipment
- Strainer for the rice.
Ingredients
- 1 ½ cups Basmati Rice well rinsed and drained
- 2 nests Angel Hair Pasta (approx. 1/2 cup) or any other thin pasta of your choice
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt or to taste
- Olive Oil
- 2 cups of boiling water with adjustments if needed see recipe notes
Instructions
- Thoroughly rinse the rice in a strainer under cold water until the water runs clear. Drain well.1 ½ cups Basmati Rice
- Heat a medium pot over medium heat and add a drizzle of olive oil. Add the angel hair pasta and stir until it turns a golden brown color. Be careful not to burn it — it should not turn black.2 nests Angel Hair Pasta (approx. 1/2 cup), Olive Oil
- Add the rinsed rice, garlic powder (or fresh garlic), and salt. Stir to coat the rice and pasta evenly.1/2 teaspoon Garlic Powder, 1 teaspoon Salt
- Pour in the boiling water and stir once. Cover the pot and cook on medium-low heat. Once the water has evaporated from the top of the rice but there is still liquid at the bottom, lower the heat and continue cooking until the rice is tender and all the water has fully evaporated (approx. 13 min).2 cups of boiling water
- Turn off the heat. Remove from stove. Keep the pot covered and let the rice rest for 10 minutes before serving
Notes
Nutrition
FAQs:
Yes, you can omit the garlic if you prefer a milder flavor or have dietary restrictions. The dish will still taste great with the nutty flavor of vermicelli noodles and rice. You can also substitute the garlic for something else like finely chopped onions. If you wish to do that just swap the garlic for the onions and follow the recipe as is.
To prevent burning, keep an eye on the noodles as they brown in the pan. Stir occasionally and maintain medium heat. Be cautious not to let them turn black; the goal is a lovely golden color.
Yes, you can adapt this recipe for a rice cooker. After sautéing the angel hair pasta, transfer everything to your rice cooker, add water, and let it work its magic. Just follow your rice cooker’s instructions for cooking white rice.
Feel free to switch it up with something like jasmine rice – another long grain rice variety. Cooking is all about making it your own!
Don’t forget to let me know if you liked the recipe and to follow tasty recollections on social media. Also let me know, what other rice dishes you would like to see next time?
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