This easy Lemon Rice Recipe is bursting with lemon flavor! It’s a delicious way to turn plain rice into an exotic dish and is the perfect accompaniment to any meats and/or veggies.
Table of Contents
AN EASY LEMON RECIPE RECIPE
HELLO! What’s up what’s up?! I have very important news. Very. I took almost an entire week away from the blog! I’m shocked at myself. I still worked, but away from home and WITH people! As in, not by myself in a kitchen creating recipes and taking photos in a 2×4 make-believe studio for 8 hours a day. #foodbloggerproblems
Sneak peek of where I was and what I did:
Will talk to you about it in an upcoming post. EEEP!
I know. You came here for the rice.
Have you ever had Lemon Rice?! If not, you really, really, reaaaallllly should! It will change you 4EVA.
WHAT IS LEMON RICE?
You know what’s in here, right? I mean, besides the lemon. Any ideas? It’s turmeric! That’s why it’s so golden and pretty and SO freakin’ hard to photograph! Yellow food is my enemy. But, who cares… I brought you sunshine in a dish! The rice is amazing and that is all that we need to worry about.
Now, before my Indian friends notice that there’s no roasted peanuts in here and red chilies, allow me to explain. This is how we, Macedonians, make it: green onions, garlic, lemon zest and as much lemon juice as one needs. I, however, did add a bit of extra: turmeric. In as far as I know, we don’t use turmeric, but I had to stir it in – it’s just too pretty and too good-for-you to pass up.
Also, the rice is cooked in broth and milk instead of water, which in turn makes the rice a bit creamy and so much more flavorful.
A sprinkle of dill at the end is every.thing.
Now, normally, I would sit around and talk to you a whole lot more, but because I took days away from the kitchen, I must hop back in there today and work for the next 12 hours…. on a Friday. WELP!
ENJOY!
TOOLS AND INGREDIENTS USED IN THIS RECIPE
Lemon Rice Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 green onions , white parts only, cut into thin rounds (reserve green parts for garnish)
- 3 garlic cloves , minced
- 1 teaspoon lemon zest
- 1 cup long grain rice
- 1/4 teaspoon turmeric powder
- salt and fresh ground pepper , to taste
- 1 cup low sodium vegetable broth
- 1 cup half & half (or heavy cream or evaporated milk)
- Juice of 1 lemon (about 3 tablespoons)
- chopped fresh dill , for garnish
- chopped green onions , for garnish
Instructions
- Melt butter and heat olive oil in a nonstick pan.
- Add onions and cook for 1 minute.
- Stir in garlic and lemon zest; continue to cook and stir for 30 seconds, or until fragrant.
- Add rice; season with turmeric, salt and pepper, and cook and stir for 1 minute.
- Stir in vegetable broth, half & half, and lemon juice.
- Turn up the heat and bring mixture to a boil.
- Reduce heat to a simmer; cover the pan and simmer for 18 to 20 minutes, or until liquid has evaporated.
- Remove from heat.
- Fluff with a fork and taste for seasonings; adjust accordingly.
- Garnish with dill and green onions.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
![Shopska Salad | www.diethood.com | The Macedonian version of a chopped salad with cucumbers, tomatoes, onions, peppers and white [feta] cheese.](https://diethood.com/wp-content/uploads/2015/07/Shopska-Salad-Macedonian-Chopped-Salad-280x280.jpg)
hi there. is there a good substitute for the half and half to make this vegan?
Hi!
I wouldn’t know, but if there’s a vegan substitute for half & half, then I would try using that. You need liquid to boil the rice, so you can just add water or more broth in place of the half & half.
You can use coconut milk, oat milk, soy, macadamia, almond, etc. Of course, you will get some flavor of whatever milk that you are using. I’ve tried coconut milk and everyone thought it was delicious….especially my vegan friend! Thank you for the recipe Katerina!
I’m very glad you enjoyed it! Thank YOU! 🙂
I came across this recipe during quarantine and it’s become a staple in my house and definitely a comfort food for me. Thanks so much for sharing!
PS. I add a little bit of sugar in with the salt/pepper/tumeric and it’s amazing 🙂
That’s wonderful! I am very glad you enjoyed it! Thank you for chiming in! 🙂
Thought I was going to be original today and make lemon rice, not something I have ever tasted before, and thought it would a great idea to mess around. I then decided to google and see whether anything like this exists. Lo and behold, a lemon rice recipe.
So I have followed MOST of your recipe, and now eagerly await the outcome. I didn’t use the vegetable stock but did use milk, butter, and cream.
Thanks for sharing this, (and for blowing my originality out of the park). I am sure I am going to love every morsel of it.
Curt in Sunny South Africa
I hope you’ll enjoy it! 🙂 Thank YOU! 🙂
How many servings does this recipe make?
Makes about 4 to 5 servings. One serving is 1 cup.
Could this be made in a rice cooker or instant pot? If so, can you comment when the milk can be added?
Delicious! My Doc wants me eating totally plant-based so I made it with Myoko’s vegan butter and used just water (didn’t want to open a box of veggie broth) and Oatley oat milk Barrista version instead of cream. Turned out with amazing flavor. Everyone loved it! Thanks!
That’s great to hear! I’m very glad you loved it! Thank YOU! 🙂
This rice was very good. I am not a fan of lemon in food, but this was fine. My husband enjoyed as well. Will probably add more lemon for him the next time.
That’s great! I’m very glad you and your husband enjoyed it! Thank you for chiming in! 🙂
Any thoughts on converting for cauliflower rice?
Can this be made ahead and reheated?
I used Heavy Cream and was a bit wary about the Lemon/Cream thing, so I added the Broth, then the Cream, and when it just about reached boiling I added the lemon juice one table spoon at a time and mixed and it was fine.
I’m glad you liked it! Thank YOU! 🙂
Very tasty rice. I used a cup of heavy cream and it was a bit much for my taste. I this 1/3 would be better. (Plus 2/3 broth). The lemon flavor was really nice. Lots of garlic too. Yum
Glad you enjoyed it! Thank YOU! 🙂