This Lemon Rice is a simple stovetop side that brings big flavor with just a few pantry ingredients. I love how the fresh lemon juice and zest add brightness, while butter keeps the rice tender and flavorful. It pairs well with chicken, seafood, or grilled vegetables, and I could honestly enjoy a bowl of this on its own! It’s an easy way to make dinner feel a little more special without extra work. For another simple, buttery rice side, check out my Stick of Butter Rice, too.
Ingredients & Substitutions:
- Long-Grain White Rice: Rinsing removes extra starch so the grains stay fluffy and separate. Jasmine rice would be a good option, too.
- Lemon: You will need both the zest and juice for a balanced citrus flavor. One small lemon gives about 2 teaspoons of zest and 2 tablespoons of juice. If using bottled juice, add a pinch more zest for freshness.
- Unsalted Butter: Adds richness and helps the grains cook evenly. Olive oil can be swapped for a dairy-free option.
- Kosher Salt: Helps season the rice as it cooks, so you get a seasoned taste in every bite!
- Fresh Parsley: Finishes the rice with color and a fresh herbal note. Basil or dill are nice swaps depending on the main dish.
FAQs
Can I double the recipe?
Yes! Use a larger saucepan and double the liquid and seasonings. Cooking time stays roughly the same, just avoid opening the lid early.
Can I use brown rice?
You can, but the texture will be chewier, and the cooking time increases to about 40 to 45 minutes. Add a splash more water since brown rice absorbs more.
How lemony is it?
This version is balanced and not overpowering to me (but it is definitely there in each bite). For a stronger citrus flavor, add more zest after fluffing or a squeeze of juice at the end. Or, use less zest if you prefer a more subtle lemon flavor.
Can I add protein to Lemon Rice?
Absolutely! I love turning this rice into a full meal by stirring in some cooked chicken, shrimp, or salmon once it’s done. Leftover shredded chicken or rotisserie chicken works great, or quick pan-seared shrimp is perfect for a weeknight. I’ve even added chickpeas or white beans for a vegetarian-friendly protein boost. These options keep the rice bright and flavorful while making it more filling.
Serving Ideas
Lemon Rice is a go-to side dish because it works with so many proteins and weeknight dinners. Try it with:
- Chicken: Think grilled, roasted, or breaded, like my Chicken Tenders or Lemon Garlic Chicken Bites.
- Seafood: Especially salmon or shrimp. Baked Salmon (like my Sheet Pan Lemon Salmon and Potatoes) or Pan-Seared Shrimp keep things quick.
- Greek-inspired plates: Add feta, olives, and cucumbers for a quick and easy bowl.
- Vegetables: Roasted asparagus, zucchini, or Parmesan green beans all work beautifully.
How To Store & Reheat Lemon Rice
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Warm on the stovetop with a splash of water to loosen the grains, or reheat in 30-second bursts in the microwave.
Lemon Rice
Ingredients
- 1 cup (185 g) long-grain white rice, uncooked, rinsed
- 1 cup cold water
- 1 small lemon, zested and juiced (about 1-2 teaspoons zest and 2 tablespoons lemon juice)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- 1 tablespoon fresh parsley, chopped
Instructions
- To a medium saucepan (with a tight-fitting lid), add uncooked rice, water, lemon zest, lemon juice, butter, and salt. Stir gently to combine.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover with the lid, and simmer for 20 minutes without lifting the lid.
- Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and finish cooking.
- Remove the lid and fluff the rice gently with a fork.
- Stir in the fresh parsley. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I would make this for dinner alongside some roasted chicken. The lemon flavor is bright but not overpowering, and the rice stayed fluffy and tender. I could easily eat a bowl on its own, so good!
Elizabeth
I wasn't sure about this until I tried it. I like that you get the lemon flavor in each bite. I would use it as a base for a chicken burrito bowl!
Bella
This is great! I added a little extra zest after fluffing for a punchier lemon flavor, and it was amazing.
Stephanie
I love how simple this is, but it still feels special. I think shrimp would be delicious in it.
