Rice with Vermicelli is a traditional Colombian side dish made by combining white rice with toasted vermicelli noodles. The toasted noodles provide a distinctive nutty flavor and a beautiful golden color that sets this dish apart from plain white rice.
Simple, affordable, and versatile, it is commonly served alongside meats, poultry, fish, and stews in Colombian home cooking.
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Colombian Rice with Vermicelli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5
- Category: Main Course
- Cuisine: Colombian
Ingredients
Nutrition
- Calories: 240
Ingredients
- 400 g white rice (2 cups)
- 100 g vermicelli noodles or thin broken noodles (1 cup)
- 30 ml vegetable oil (2 tablespoons)
- 1 liter hot water (4 cups)
- 10 g salt (2 teaspoons)
Preparation
- Toast the noodles, heat the oil in a pot and add the vermicelli. Cook over medium heat for 3 to 5 minutes, stirring constantly until evenly golden.
- Add the rice, stir in the washed and drained rice and cook for 2 minutes so it absorbs the toasted flavor.
- Add the liquid, pour in the hot water and add the salt. Stir once to distribute everything evenly.
- Cook the rice, cook over medium-high heat until most of the liquid has been absorbed.
- Finish cooking, reduce the heat to low, cover the pot, and cook for about 20 minutes until the rice is tender.
- Rest and serve, remove from the heat, let it rest for 5 minutes, and fluff with a fork before serving.
Chef’s Tips
Watch the noodles carefully while toasting because they can burn quickly.
Thin noodles work best for even distribution throughout the rice.
Allowing the rice to rest improves its texture and fluffiness.
Traditional Variations
Some cooks add a small amount of garlic while toasting the noodles.
Others include grated carrots or peas for additional color and flavor.
How to Serve
Serve alongside stewed chicken, grilled beef, fried fish, or hearty stews. It also pairs well with fresh salads and avocado.
Recommended Side Dishes
- Stewed chicken
- Grilled beef
- Fried fish
- Avocado
- Fresh salad
- Beans or lentils
Fun Fact
The technique of toasting pasta before cooking it with rice has roots in Middle Eastern and Mediterranean cuisines. Over time, it became popular throughout Latin America, including Colombia, where it remains a beloved everyday recipe.
Frequently Asked Questions
Vermicelli or thin broken noodles are the traditional choice because they distribute evenly throughout the rice.
Toasting develops flavor, color, and aroma, giving the dish its distinctive character.
Yes, but you will need to increase both the cooking time and the amount of liquid.
Yes. It reheats well and maintains its texture when warmed gently with a small splash of water.
