Lemon Rice Recipe
Sep 16, 2016, Updated Mar 19, 2024
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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 side dish to any meats and veggies.
Serve this zesty lemon rice with Mediterranean favorites like chicken shawarma and this easy branzino recipe.
In this household, it’s all about rice. From Jeera rice to Mediterranean rice, I’ll inhale it all. With the warmer weather finally creeping in, zesty lemon rice makes the best side dish for grilling season! This is a flavorful dish with cooked rice, fresh lemon juice, and a few easy seasonings. You’re going to want to pair this with your favorite fish or meat dishes. It’ll make your meals that much better.
I make this Macedonian-style lemon rice without nuts or red chilies. I add a touch of turmeric, and, instead of water, I cook the rice in broth and half-and-half so it’s extra creamy and flavorful. A sprinkle of dill at the end makes all the difference!
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.
Add Nuts and Chilies
You might notice there are no roasted peanuts or red chilies as 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. If you’d like to add chilies or roasted nuts, go right ahead!
Recipe Tips
- Use the right rice. Stick to long-grain varieties like Basmati, Jasmine, or white long-grain rice for this recipe.
- Rinse the rice before cooking. A quick rinse of the rice washes away extra starch, which means no sticky rice clumps.
- Make it your own. 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.
- Cook over steady heat. Keep the heat 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. Sautéed 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
- 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.
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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.
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.
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! 🙂