lebanese rice recipe

The Best lebanese rice recipe

Classic Lebanese Stuffed Rice with Garlic Sauce

4.8 from 1633 votes

A flavorful dish featuring tender rice stuffed with savory tomato sauce and aromatic garlic, perfect for a hearty meal. The dish balances rich flavors with a touch of freshness.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Rice

• 2 cups long-grain white rice
• 1 cup chicken or vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp salt

For the Filling

• 1 cup cooked ground beef or lamb
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp cinnamon
• ½ tsp allspice
• ½ cup tomato sauce

For the Garlic Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a baking dish, combine rice, broth, cumin, paprika, turmeric, and salt. Stir well to evenly distribute spices.
2. 2
   In a skillet, heat olive oil over medium heat. Add diced onion and cook until soft (5 mins). Add ground meat and cook until browned (5 mins). Stir in minced garlic, cumin, cinnamon, allspice, and tomato sauce. Simmer for 5 mins.
3. 3
   Spread the meat mixture evenly over the rice in the baking dish. Cover tightly with foil and bake for 20 mins.
4. 4
   Remove foil and bake for another 10 mins until the rice is tender. In a small pan, heat tomato sauce with olive oil, minced garlic, salt, pepper, and lemon juice until warm.
5. 5
   Pour the garlic sauce over the stuffed rice and mix gently. Let it sit for 5 mins before serving.

🔧Equipment

• Mixing bowls
• Skillet
• Oven-safe baking dish
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 45🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 22

📝Notes

Tips: For extra flavor, add a pinch of cayenne if you like spice. Serve with a side of yogurt or pickled vegetables.

❓ Frequently Asked Questions About Lebanese Stuffed Rice with Garlic Sauce

1. What is the secret to achieving fluffy Lebanese rice?

Use a 1:2 rice-to-liquid ratio and cook the grains in a pot with a tight-fitting lid over medium-low heat. Stirring gently once halfway through helps prevent sticking. The key is letting the rice absorb the liquid slowly, then resting it covered for 5 minutes after cooking to steam it evenly.

2. Can I substitute long-grain white rice for the basmati rice called for in this recipe?

Yes, but expect slightly different texture. Long-grain rice will stay fluffier and hold its shape better than short-grain varieties, but basmati’s nutty flavor and slightly stickier texture are what give Lebanese rice its signature taste. If using long-grain, rinse it thoroughly before cooking to remove excess starch.

3. How do I avoid overcooking the rice?

The biggest risk is overcrowding the pot. Cook in batches if needed, and avoid stirring too aggressively—just a gentle stir halfway through is enough. Check doneness by testing a grain: it should feel tender but still hold together when squeezed lightly. Overcooked rice will feel mushy and lose its shape.

4. What if I don’t have a rice cooker or don’t want to use one?

A heavy-bottomed pot with a tight lid works perfectly. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, cover, and let it sit undisturbed for 5 minutes to finish cooking. No cooker needed—just patience!

5. Can I make this recipe ahead of time and reheat it?

Yes, but reheat gently to avoid drying out the rice. Warm it in a pot with a splash of water or broth over low heat, covered, for 5–10 minutes. If storing, transfer the rice to an airtight container and refrigerate for up to 3 days. To reheat, add a little extra liquid if needed to keep it moist.