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Lemon Rice Recipe

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 veggies.

Lemon Rice served in a skillet, with a spoon mixing through it.

As the temperature starts to climb, it’s time to introduce vibrant citrus flavors to our meals, and this zesty Lemon Rice makes a wonderful side dish for your dinner line-up. Think creamy, slightly tangy, and packed with bright, irresistible lemon essence; this rice recipe is versatile enough to pair with your favorite fish or meat dishes and will make your meals that much better.

What Is Lemon Rice

Lemon rice is a popular and flavorful dish with cooked rice, fresh lemon juice, and various seasonings. The key feature of lemon rice is its tangy and savory taste, which comes from the liberal use of lemon juice. Light, flavorful, and delicious, it’s a game-changer for those looking to liven up plain ol’ rice.

Notice there are no roasted peanuts and red chilies in here because this is how we Macedonians make Lemon Rice: green onions, garlic, lemon zest, and as much lemon juice as one needs. I, however, did add a bit of turmeric, too. Also, the rice is cooked in broth and Half & Half instead of water, which in turn makes the rice creamy and so much more flavorful. A sprinkle of dill at the end is everything. 

Close-up overhead shot of lemon rice topped with lemon slices.

How To Make Lemon Rice?

This rice dish is so easy to make – after trying it yourself, you may never return to minute rice!

  1. Prep. Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a pan.
  2. Saute the aromatics. Add in sliced green onions, and cook for a minute. Mix in the garlic and lemon zest, cook for 30 seconds.
  3. Cook the rice. Add a cup of long-grain rice, turmeric, salt, and pepper. Stir well. Add broth, half & half, and lemon juice, and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes.
  4. Fluff. Remove from heat, fluff rice and adjust seasonings.
  5. Serve. Garnish with dill and green onions before serving.

Recipe Tips

  • Rice: Stick to long-grain varieties like Basmati, Jasmine, or white long-grain rice for this recipe.
  • Rinse: A quick rinse of the rice washes away extra starch, which means no sticky rice clumps.
  • Tweak: Start with the suggested amount of lemon juice and adjust it to achieve the perfect level of tanginess.
  • Watch That Flame: Keep the flame low to avoid scorching the rice, but make sure it’s high enough to maintain a simmer.
  • Go for Fresh: Opt for fresh lemon juice and herbs to pack the most punch in flavor.

Delicious Variations

For those who wish to add an extra touch to this already fantastic rice recipe, here are some mix-in suggestions:

  • Protein: Toss in some cooked shrimp, chicken, or tofu for a complete meal in itself.
  • Vegetables: Sauteed bell peppers, peas, or a mix of your favorite vegetables can add more color and nutrition to your dish.
  • Nuts and Seeds: A sprinkle of toasted cashews, peanuts, almonds, or sesame seeds can add a nice crunch and enhance the overall flavor.
  • Herbs: Fresh herbs such as parsley, mint, or cilantro can be added for an extra pop of freshness.
  • Spices: Add a pinch of red chili flakes or a dash of hot sauce for a spicy kick.
  • Cheese: A sprinkle of feta or goat cheese adds a creamy, tangy twist.

Serving Suggestions

These are just a few ideas, but the beauty of lemon rice is its versatility – it can be paired with just about anything you like! The zesty, tangy flavor pairs exceptionally well with grilled or baked meats, including this Artichoke Chicken Recipe, my Grilled Mahi Mahi, or these wonderful Honey Garlic Baked Pork Chops. A bowl of this Bouillabaisse soup with a side of lemon rice can make for a warm, comforting meal.

Wide shot of lemon rice in a skillet.

Storing Leftovers

  • Cool leftover rice within an hour after cooking.
  • Transfer the rice to an airtight container and refrigerate for up to 5 days or freeze for up to 6 months.
  • To reheat, add a bit of water and heat until hot throughout.

Easy Rice Recipes

Lemon Rice served in a skillet, with a spoon mixing through it.

Lemon Rice Recipe

Katerina | Diethood
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.
4.70 from 23 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 green onions, white parts only, cut into thin rounds, reserve green parts for garnish
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 cup long grain rice
  • ¼ teaspoon turmeric powder
  • salt and fresh ground black pepper, to taste
  • 1 cup low sodium vegetable broth
  • 1 cup half & half, you can also use heavy cream or evaporated milk
  • 3 tablespoons lemon juice
  • 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.

Notes

  • Choosing Rice: Long-grain rice varieties such as Basmati or Jasmine are best for this dish as they stay fluffy and separate after cooking.
  • Rinse the Rice: Rinsing the rice before cooking can help remove excess starch and prevent the grains from sticking together.
  • Adjust the Lemon: The amount of lemon juice can be adjusted to suit your taste. Start with the recommended amount and add more if you prefer it tangier.
  • Keep an Eye on the Heat: When simmering the rice, make sure the heat is low enough that it doesn’t burn the bottom of the pan but high enough to keep a gentle simmer.
  • Fresh is Best: Use fresh lemon juice and herbs for the most vibrant flavor.

Nutrition

Serving: 1 cup | Calories: 302 kcal | Carbohydrates: 44.5 g | Protein: 6.1 g | Fat: 18.4 g | Saturated Fat: 4.9 g | Cholesterol: 20.5 mg | Sodium: 75.8 mg | Fiber: 1.4 g | Sugar: 3.7 g

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.

Course: Sides
Cuisine: Macedonian
Keyword: easy rice recipe, lemon recipe recipe
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74 comments on “Lemon Rice Recipe”

  1. This dish is terrific! I served it with beef kabobs which turned out to be a perfect pairing. Beautiful, and … YUMMY!

  2. Absolutely the worst rice I have ever made. The flavor was horrible. I didn’t have heavy cream so I used evaporated milk. It tasted like sour milk with lemon rice. Followed recipe completely. Will not be making it again. I did semi-save the rice by adding a little more vegetable stock, onions and red bell peppers but because it was already enough water, it ended up mushy.

    1. how can you give a 1star if you didn’t have all the ingredients seems like maybe you should Make sure you have all the ingredients before you rate a dish

  3. Avatar photo
    Cristina Belmont

    Super easy and fast. I added some Brie and Parmesan for extra creaminess as well as some cayenne pepper. It was praised by all family.

  4. My goodness, this was delish!
    I am unsure what I did wrong though, as I wound up scooping the rice out with a slotted spoon as there was a bunch of oily butter left – great for tomorrow’s fried potatoes and eggs. Maybe I had the wrong rice, but I think when I make it again (and I will!) I will try increasing the rice to 1.5 cups to absorb all the liquid. What a great taste though! Also think I will double the recipe and make it 3 C rice. I could have eaten all of this myself, but I have an E Indian lad renting a room that I pre-cook for.

    1. 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.

    2. 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!

  5. 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 🙂

  6. Avatar photo
    Curt Muhlenberg

    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

  7. 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!

      1. 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.

        1. Katerina - Diethood
          Katerina Petrovska

          That’s great! I’m very glad you and your husband enjoyed it! Thank you for chiming in! 🙂

  8. 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.

  9. 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

  10. Avatar photo
    Catherine Williams

    Would I need to use plain rice as I was going to use uncle bens microwaveable lemon rice??

  11. What brand of rice do you use? I normally have basmati or jasmine rice, but I don’t think that’s long grain.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Jasmine and basmati are actually long-grain varieties with different flavor, but for this particular recipe I used good ol’ Uncle Ben’s long grain white rice because I always have it on hand. 😊

  12. This rice side dish was absolutely delicious. My husband and I loved it. This will be my go to Rice dish as I don’t like plain rice as a side with our meals.

    1. Uncle Bens rice in the box ? If so how many boxes do I need ? I’m making this tomorrow for early fathers Day

  13. I picked up the only long grain rice… long grain brown rice. It took and hour and a half to cook through and I had to keep adding water. Also it turned out sour. But that is probably because my lemon was super juicy. Yuck!

    This would be better as white rice with less lemon juice probably.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      The milk adds creaminess to the overall dish, but you don’t have to use it – you can always add more broth or even water.

    2. would lemon rice go well with a chicken marinated in lime, honey, and rosemary. Or would that be a citrus overload?
      appreciate your opinion and thanks for the recipe

  14. This was delicious and the creamiest rice I have ever had. I used coconut milk instead of 2% dairy and loved it. It was beautiful, tasty and will be made again and again at my house. I am looking forward to trying it with roasted peanuts and chili peppers. I skipped the dill since my husband doesn’t like that.

  15. Lemon juice will sometimes curdle milk when added to it when hot. Try adding the lemon juice finally after fully cooking and the heat has been turned off.

    1. Thank you! I used 1/2 and 1/2 and the last thing I wanted to have is curdled milk. Absolutely delicious!

      1. Avatar photo
        Cecilia Oliveri

        Hi , I made this and so delicious.
        How do I make make more then one cup of rice , say 3 cups ?
        Thank you
        Cecilia

        1. Katerina - Diethood
          Katerina Petrovska

          You will have to double or triple the amount for everything else, too. If, say, you’re using 2 cups of dry rice, then you’ll just increase the broth to 2 cups, the cream, too, the herbs, and so on.

  16. This rice looks amazing! I’m planning on making it ahead of time for a Christmas shindig. Can I serve it cold? Or does it have to be eaten hot?

  17. This Lemon Rice dish looks delicious! I’m going to try it soon. However/ I have a question regarding the Nutritional Information. Is the serving size really (1 g) ?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! No, that’s a typo! 🙂 That should be 1 cup. Thank you for catching that and letting me know. Have a wonderful Sunday!

      1. Phew!! I was worried that I’d only be able to have a small spoonful.
        Thank you for the clarification. 🙂

  18. this was linked in a recent tandoori rice bowl recipe, love it, love this flavor with dill, etc., and I think the photos look great, so thank you for this too!

  19. I didn’t have dill but it ended up being the best rice dish I have made in a very long time. Thanks for having shared the recipe. I will definitely do this over and over again. ☝

  20. Oh my goodness this was AMAZING and the color is so pretty! This will definitely be a staple in my house!

  21. Avatar photo
    Sharry | shorisuperstore.com

    i enjoy doing this actually. I made this using low flame, Butter taste compliments the taste of lemon.

  22. Avatar photo
    Cookin Canuck

    It looks as though you had a fun week – can’t wait to read about it! And this rice – so pretty to look at and I’ll bet it tastes just as good.

  23. Avatar photo
    carrie @ frugal foodie mama

    I think I know what you were doing in Cleveland. 😉 And this rice looks delicious! What a great way to jazz up a staple side dish.

  24. Avatar photo
    Heather | All Roads Lead to the Kitchen

    I really want to try this, it sounds incredible. And the addition of turmetic is perfect, makes it such a brilliant color!

  25. Avatar photo
    The Steaming Pot

    I love the slices of lemon in the rice. Makes it so pretty. Will work for Indian-style lemon rice as well, thanks for the idea 😉

    1. Katerina - Diethood
      Katerina Petrovska

      OH good!! I was afraid my Indian friends would give me “the look” if I didn’t add roasted peanuts and dried chilies! ;-))

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