Lemon Rice Recipe

About This Easy Lemon Rice Recipe

• Zesty and savory. Lemon rice is a version of rice pilaf with a liberal amount of lemon juice. The result is tender, slightly tangy, and packed with bright, irresistible citrus flavor.
• Ready in 30 minutes. This rice is a quick side dish that you can make on the stovetop while the sheet pan tandoori chicken bakes in the oven.
• Versatile. Pair this rice with your favorite grilled meats, seafood, or veggies, or use it in rice bowls. The tangy flavors brighten up just about any meal.

Ingredients Needed

Here are the ingredients you’ll need to make this zesty lemon rice recipe. I’ve included some notes and substitutions below, but please scroll down to the recipe card for full amounts and complete instructions.

• Butter – Adds flavor to the rice, but you could also use ghee.
• Olive Oil – Canola oil, avocado oil, or vegetable oil are good alternatives.
• Green Onions – Chopped shallots or yellow onions would also work. Use the white parts only. Save the green parts for garnish.
• Garlic – I use fresh garlic, but garlic powder is fine to use. Substitute each fresh clove with ½ teaspoon of powder.
• Lemon Zest – Adds a bright citrus flavor and aroma.
• Long-grain Rice – Basmati rice or jasmine rice are good options. Try not to use short-grain rice because it tends to get sticky when cooked.
• Turmeric – Adds a beautiful yellow color and a subtle flavor. You can leave it out if you like, or adjust the amount to taste.
• Vegetable Broth – Substitute with chicken broth or water if needed.
• Half-and-half – To add creaminess and richness. Heavy cream or evaporated milk can also be used.
• Lemon Juice – Zest the lemon first, and then juice it. Fresh lemon is a must in this recipe!
• Chopped Fresh Dill – I use dill as a garnish here, but you can substitute it with fresh parsley or cilantro.

Serving Suggestions

• Meaty mains: The zesty, tangy flavor pairs well with grilled meats like chicken spiedini, this oven-baked artichoke chicken, or these honey garlic baked pork chops.
• Seafood: Serve this rice with grilled mahi mahi, French Bouillabaisse, or these spicy curried prawns.
• Salad and veggies: Add a Shopska salad, grilled zucchini, or roasted green beans on the side.
• Meal bowls: Lemon rice makes a tasty base for a tandoori chicken rice bowl or this street cart-inspired chicken over rice.

How To Make Lemon Rice

Making this rice dish on the stovetop is simple, and the fresh, zesty aroma fills the whole kitchen! Here’s how to make it.

• Prep. Start by melting butter and adding olive oil in a pan set over medium heat.
• Sauté the aromatics. Next, add the sliced green onions, and cook for a minute. Mix in the garlic and add the lemon zest.
• Cook the rice. Add a cup of long-grain rice, along with the turmeric, salt, and pepper. Stir in the broth, half-and-half, and add lemon juice. Bring the rice to a boil, then lower the heat to a simmer for 18-20 minutes.
• Fluff. Now, take the pan off the heat and fluff the rice with a fork. You can adjust the seasonings to taste.
• Serve. Garnish the lemon rice with dill and green onions before serving.

Storing Leftovers

• Refrigerate. Cool the leftover rice within an hour after cooking. Then, transfer the rice to an airtight container and refrigerate for up to 5 days or freeze for up to 6 months.
• Reheat. Add a little bit of water or broth and warm the rice on the stovetop until hot throughout.

Easy Rice Recipes

• Jollof Rice
• Instant Pot Jasmine Rice
• Vegetable Biryani Rice