Armenian Rice Recipe

I absolutely love making this Armenian Rice recipe because it’s a nostalgic twist on the classic rice dish, reminding me of those cozy family dinners where simplicity meets flavor. Plus, the golden, buttery vermicelli adds such a satisfying crunch, making it an irresistible comfort food that’s perfect for any weeknight meal.

Armenian rice is a dish I cherish, not just for its simplicity but for an intensity of flavor that belies its uncomplicated appearance. Long-grain white rice and butter are its foundational elements.

They are combined, however, with broken bits of vermicelli that lend an unusual texture to the dish. I have always liked my rice cooked in chicken broth, but water and salt work equally well, as do a few scattered peppercorns in the cooking liquid.

Ingredients

Long-grain white rice: Abundant in carbohydrates, affords energy, and has a cloud-like fluffiness.

Butter or ghee: Adds richness and flavor, is a source of healthy fats.

Vermicelli or thin spaghetti: Provides texture; made from wheat, it supplies carbohydrates.

Broth from chicken: Enriches taste, holds together protein and vital minerals.

Cinnamon, in powdered form: Add warmth and slight sweetness, and have some antioxidants that pack a punch.

Chopped parsley: Provides color, vitamin C, and a fresh, herbal flavor.

Ingredient Quantities

• 1 cup long-grain white rice
• 2 tablespoons butter or ghee
• 1/4 cup vermicelli or thin spaghetti, broken into small pieces
• 2 cups chicken broth or water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 2 tablespoons chopped fresh parsley for garnish (optional)

Instructions

1. Wash the rice in cold water until the water runs clear to get rid of excess starch, and then drain it well.

2. In a medium saucepan, melt the ghee or butter over a medium flame.

3. Add the broken spaghetti pieces or vermicelli to the pan and sauté, stirring constantly, until golden brown—about 3 to 4 minutes.

4. Place the rinsed and drained rice into the saucepan, and stir to coat the grains with the butter and the vermicelli.

5. Add the chicken broth or water, then mix in the salt, black pepper, and cinnamon, if you’re using it.

6. Make the mixture boil, then decrease the heat to low, cover the pan, and let it simmer for 15-18 minutes, or until the liquid is all absorbed and the rice is soft.

7. Take the pan off the heat and allow it to sit, covered, for another 5 minutes so the steam can complete the cooking of the rice.

8. Lightly use a fork to mix the rice to keep the grains separate.

9. Serve the rice in a dish.

10. If you are using fresh parsley, chop it and use it to garnish the dish before serving. Then, dig in and savor the flavor of your Armenian Rice!

Equipment Needed

1. Medium saucepan
2. Fork
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons

FAQ

• What type of rice works best for this recipe?For its light, fluffy texture, long-grain white rice is the perfect companion for the vermicelli.
• Can I use water instead of chicken broth?Certainly! Chicken broth adds a much richer flavor to a dish than water can.
• Is the ground cinnamon necessary?The cinnamon is optional; it adds subtle warmth and depth to the dish that enhances the overall flavor.
• Can this dish be made with brown rice?You can opt for brown rice, but remember to tweak the cooking time and the amount of liquid you use. Brown rice takes longer to cook than white rice and needs more water.
• What can I use as a substitute for vermicelli?In this recipe, a perfect substitute for vermicelli is thin spaghetti that has been broken into small pieces.
• How can I make this dish vegetarian?To make it vegetarian, just replace the chicken broth with vegetable broth or water.
• What’s the best way to garnish this dish?Fresh chopped parsley is recommended for a fresh, vibrant touch, but it can be omitted if preferred.

Substitutions and Variations

Butter or ghee: Substitute with olive oil or vegetable oil for a different flavor.
Vermicelli or thin spaghetti: Use orzo or small pieces of angel hair pasta as a substitute.
Chicken broth or water: For a vegetarian version, use vegetable broth.
Fresh parsley: Replace with fresh cilantro or mint for an alternative garnish.

Pro Tips

1. Toast the Rice: Before adding the liquid, continue stirring the rice with the browned vermicelli for an additional 1-2 minutes to enhance its nutty flavor.

2. Use Warm Broth: Heat the chicken broth or water before adding it to the rice to maintain the cooking temperature and speed up the cooking process.

3. Rest for Perfect Texture: Let the cooked rice sit, off the heat, for at least 10 minutes instead of 5. This helps the rice grains firm up and separate nicely.

4. Add Aromatics: For extra flavor, consider adding a clove of garlic or a small chopped onion during the sautéing phase with the vermicelli.

5. Lemon Twist: Just before serving, squeeze a bit of fresh lemon juice over the rice for a refreshing twist that complements the rich flavors.