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This easy lemon rice recipe is bursting with lemon flavor! It’s a great way to turn plain rice into an exotic dish and is the perfect accompaniment to any meats and veggies.
This easy side dish complements a variety of Mediterranean favorites, such as this chicken shawarma and my easy branzino recipe.
In this household, we’re all about rice! From Jeera rice to Mediterranean rice, we love to inhale it all! But now, with the warmer weather finally creeping in, it’s time to reintroduce 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 pilaf 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’ white rice.
What You’ll Need
These simple ingredients will turn regular rice into a vibrant and flavorful lemon rice dish that’s perfect as a side or a light meal. 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 (white parts only) – Chopped shallots or yellow onions would also work.
- Garlic – I use fresh garlic but garlic powder is okay to use.
- Lemon zest – Adds a bright citrus flavor and aroma.
- Long grain rice – Basmati rice or jasmine rice are great substitutes. Try not to use short grain rice because it tends to stick together when cooked.
- Turmeric powder – Adds a beautiful yellow color and a subtle flavor. You can leave it out if you like.
- Salt and black pepper – These simple seasonings bring out the best in every ingredient and balance the flavors. I prefer using kosher salt for its taste and freshly cracked pepper for a bit of warmth.
- Vegetable broth – Substitute with chicken broth or water.
- Half & Half – We’ll use this to add creaminess and richness, but heavy cream or evaporated milk can also be used.
- Lemon juice – Provides acidity and brightness to balance the flavors.
- Chopped fresh dill – I use dill as a garnish here, but you can substitute it with fresh parsley or cilantro.
- Chopped green onions – To add color, extra flavor, and freshness.
You might notice there are no roasted peanuts or red chilies like you’d find in some Indian recipes for lemon rice. That’s because this is how we Macedonians make it— with green onions, garlic, lemon zest, and plenty of fresh lemon juice. I did add a touch of turmeric for color and warmth, and instead of water, the rice is cooked in broth and half-and-half, making it extra creamy and flavorful. And trust me, a sprinkle of dill at the end makes all the difference!
How To Make Lemon Rice
Making this rice dish on the stove top is simple, and the fresh, zesty flavor is totally worth it! With just a few ingredients and a little simmer time, you’ll have a perfect side dish that might make you say goodbye to minute rice for good.
- Prep. Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a pan set over medium heat.
- Saute the aromatics. Add the sliced green onions, and cook for a minute. Mix in the garlic and add the lemon zest, and cook for 30 seconds.
- Cook the rice. Add a cup of long-grain rice, turmeric, salt, and pepper. Stir well. Add broth, half & half, add lemon juice, and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes.
- Fluff. Remove from heat, fluff rice and adjust seasonings.
- Serve. Garnish the lemon rice 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: To make this easy lemon rice recipe your own, I’d still start with the suggested amount of lemon juice and then adjust it to achieve the perfect level of that lemon rice soup 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: Cooking rice is as easy as it gets! Try adding cooked shrimp, chicken, or tofu to turn this side dish into a satisfying main dish.
- Vegetables: Sauteed bell peppers, peas, or a mix of your favorite vegetables can add more color and nutrition to your rice.
- Nuts and Seeds: A sprinkle of toasted cashews, peanuts, almonds, or sesame seeds can add a nice crunch and enhance the overall flavor of this great recipe.
- Herbs: Fresh herbs such as parsley, mint, or cilantro can be added to the lemon rice 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 on top of the rice 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 served with just about anything you like! The zesty, tangy flavor pairs exceptionally well with grilled meats like chicken spiedini or baked meats, including artichoke chicken recipe, my grilled mahi mahi, or these wonderful honey garlic baked pork chops.
A bowl of Bouillabaisse soup with a side of lemon rice can make for one warm, comforting meal. And adding a crisp Shopska salad on the side instantly gives it a fresh, summery vibe.
Storing Leftovers
To store: 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.
To reheat: Add a little bit of water or broth and warm the rice on the stovetop until hot throughout.
Easy Rice Recipes
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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 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 cup long grain rice
- ¼ teaspoon turmeric powder
- salt and freshly 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
- Cook the aromatics. Melt the butter and heat the olive oil in a nonstick pan. Add the green onions and cook for 1 minute. Stir in the garlic and lemon zest; continue to cook and stir for 30 seconds or until fragrant.
- Stir in the rice. Add the rice, season it with turmeric, salt, and pepper, and cook and stir for 1 minute.
- Add the rest of the ingredients. Stir in vegetable broth, half-and-half, and lemon juice. Turn up the heat and bring the mixture to a boil.
- Cook. Reduce the heat to a simmer; cover the pan and simmer for 18 to 20 minutes or until the liquid has evaporated. Remove from heat.
- Finish. Fluff the rice with a fork, taste for seasonings like salt and pepper, and adjust accordingly.
- Serve. Garnish with dill and green onions, and enjoy!
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
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.
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 have used coconut milk or cream in recipes that call for heavy real or half and half (as long as it’s not supposed to whip up).
Depends if you like creamy,
But almond or coconut usually will sub well. If you don’t like cream then you might double the broth or try a cup of concentrated canned Campbell French onion soup or diluted down but be approx a cup of liquid whatever you substitute .
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! 🙂