lebanese rice with vermicelli

2  cups		long grain or medium grain rice
3-1/2  cups		Water
8  ounces		1 C broken vermicelli pasta
2  tablespoons		½ tbsp olive oil
1  dash		Salt
1/2  cup		toasted pine nuts, optional to finish

Tip: For nutritional information on all the ingredients in lebanese rice with vermicelli just click on each ingredient name. Then adjust the serving size for any lebanese rice with vermicelli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
Now add 3 ½ cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it's cooking pot for 10-15 minutes, then uncover and fluff with a fork.
Transfer to a serving platter and top with the toasted pine nuts.