By: Denise Bustard20 Comments
Posted: 12/3/20Updated: 12/4/20
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This herb lemon rice is proof that simple ingredients can produce incredible flavor! With perfect, fluffy rice that is seasoned with lemon zest and dried herbs, it's an easy side dish that can be cooked on the stove top or in a rice cooker.
You can be sure that rice will be on the menu at least once per week in our house. While we love a batch of perfect, fluffy rice, there are so many other ways you can get creative with it...from cilantro lime rice to coconut rice and beyond!
This lemon herb rice is another great way to jazz up regular rice with a few simple ingredients! It goes well with Moroccan, Greek and Italian flavors, and I think you're going to love it!
Reasons you'll ♡ lemon herb rice
- no sautéing means you can cook it on the stove or in a rice cooker
- it's made with simple ingredients you probably already have on hand
- the citrus and herb flavors pair well with many main course options
Don't forget to pin this post to save it for later!
Ingredient notes
- rice- use long grain white rice; I personally love using basmati as it has a low glycemic index. Feel free to swap for jasmine or American long grain rice, adjusting liquids as needed (according to the package); if you use long grain brown rice, you'll need to change the cook time accordingly.
- oil- I've used coconut oil, which helps soften the rice and make it fluffy. You may swap for butter.
- lemon zest- adds the perfect amount of bright, citrussy flavor, without making the rice sour. I like to use organic lemons when zesting, and scrub the peel really well before zesting.
- dried herbs- basil and oregano add nice flavor dimension to the rice. If you'd like to swap for fresh basil or oregano, use a full tablespoon of each (add the basil just before serving).
- cooking liquid- you can use water, or swap for stock for a more flavorful rice.
Recipe tips
Rinse the rice
Rinsing your rice helps remove extra starch from the surface of the rice, making each grain nice and fluffy. You can rinse it in one of two ways: 1) use a colander and rinse under tap water or 2) BEST- add rice to the pot, cover with water, swirl, carefully decant the water, and repeat until the water becomes clear.
Always let your rice rest
Another crucial step in getting that perfect fluffy rice texture is to allow it to rest after cooking through (no peeking!). This allows the moisture to evenly distribute through the pot. After cooking through, transfer the pot of rice to a cold burner and do not lift the lid for 10 minutes. After 10 minutes, fluff it up with a fork and enjoy!
If you are using a rice cooker, the rest period should be built into the cook cycle, so no need to do this.
Storage + Reheating
If not handled properly, rice can be at risk of growing harmful bacteria that can make you sick. If you follow the following steps, you will be perfectly fine:
- Get it into the fridge within 2 hours of cooking- do not let it sit at room temperature for too long as this is the temperature at which harmful bacteria can replicate
- Store in an air tight container for up to 4 days
- Reheat until steaming hot
- Do not reheat more than once
Read more about rice and food safety.
Freezing
Lemon herb rice freezes well. You can freeze it in meal prep containers or in freezer bags (I love these re-usable silicone freezer bags
!). Some people add a little bit of water when re-heating freeze/thawed rice, as it does end up slightly dryer than fresh rice.
Other tips
Instant Pot- check out our Instant Pot basmati rice recipe, be sure to change the water ratios to 1:1, but keep the herbs and seasonings the same.
Low carb- check out this lemon garlic cauliflower rice recipe.
Rice cookers
I love using my rice cooker to cook rice as it produces perfectly fluffy rice each and every time!
- I love theAroma 8 Cup Rice Cooker
, but if you have a large family, you might want to considertheAroma 20 Cup Rice Cooker
, but if you have a large family, you might want to considertheServe with
This rice recipe is light and citrussy! It goes well with a lot of flavors, including Moroccan, Greek and Italian.
- Saffron Greek Yogurt Chicken
- Spiralized Cucumber Salad
- Moroccan Spice Blend
- Greek Seasoning Blend
- Healthy Baked Turkey Meatballs 7 Ways (try the Italian or Greek meatballs)
More rice recipes
- Mexican Rice Recipe
- 7 Easy Rice Recipes
- Instant Pot Wild Rice Pilaf
- Pesto Green Rice
- Saffron Rice
- Easy Mexican Rice
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Herb Lemon Rice Recipe
5 from 41 votesPrep Time: 5 minutes mins
Cook Time: 20 minutes mins
10 minutes mins
Total Time: 25 minutes mins
Print Rate
This herb lemon rice is proof that simple ingredients can produce incredible flavor! With perfect, fluffy rice that is seasoned with lemon zest and dried herbs, it's an easy side dish that can be cooked on the stove top or in a rice cooker.
4
Ingredients
- 1 cup basmati rice rinsed; see note 1
- 1 tablespoon coconut oil see note 2
- ¼ teaspoon salt
- ½ lemon zested
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups stock see note 3
after cooking
- ½ lemon juiced
Instructions
Rice Cooker
Combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock in a rice cooker.
Cook using the 'white rice' function.
Stir in the lemon juice after cooking and serve.
Stove Top
In a medium pot, combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock.
Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
Remove from heat and let sit for another 10 minutes before adding the lemon juice and stirring up.
Tips:
1- you can swap the basmati out for other types of long grain rice; for jasmine or American long grain rice, refer to the package and adjust the water as needed. For long grain brown rice, increase the cook time as indicated on the package.
2- I recommend refined coconut oil as it does not have a strong coconut flavor; you may also swap for butter.
3- use chicken or vegetable stock for added flavor; water works fine as well.
Storage
Get rice into the fridge within 2 hours of cooking. Store in an air tight container in the fridge for up to 4 days; freeze for up to 3 months.
Reheating
Heat in a partially covered dish in the microwave until steaming hot; some people like to add a small splash of water to help prevent the rice from drying out.
Nutrition Information
Serving: 1/4 of batch, Calories: 207kcal, Carbohydrates: 39g, Protein: 3g, Fat: 3g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 618mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 250IU, Vitamin C: 1.9mg, Calcium: 27mg, Iron: 0.8mg
Author: Denise Bustard
Course: Side Dish
Cuisine: Greek
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
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Reader Interactions
Leave a Comment
Gina says
I never leave reviews - which is so terrible because I rely on them when I’m finding a recipe. This rice is OUTSTANDING!!! It is a on a constant rotation in our house and everyone loves it from my husband to the littlest baby. I make it in my rice cooker (following the rice cooker water to rice ratio) and it comes out perfect every time. Thank you for sharing such a great recipe!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Gina, we are so glad to hear that you all enjoyed this herb lemon rice! Thank you so much for taking the time to come back and leave a rating and review, we so appreciate it!
Reply
Cait says
One of the best rice dishes I've ever made. Definitely the easiest. I made it exactly as written the first time and it was excellent. When served at a small dinner party I received multiple compliments and two of the guests requested the recipe. It is my go to "fancy" rice now and pairs well with so many different cuisines. I've made it with butter instead of coconut oil, but prefer the coconut oil version. I don't find I can taste the coconut oil.Reply
Denise Bustard says
Hi Cait! Wow, I'm so happy to read your review! That's so great to hear the recipe was a hit. Thanks so much for taking the time to come back and leave a review, I really appreciate it!
Reply
Nikki says
Am cooking this now and in a dutch oven???
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Tracy says
I just cooked this tonight and might I say it’s one of the best rice dishes I have had in awhile. I didn’t have oregano so I omitted the basil and oregano and used Italian seasonings instead and cooked on the stove top. Highly recommend. Will be saving this for future mealsReply
Denise says
WOW! Thanks so much for your kind review, Tracy! I am so happy to hear you enjoyed the recipe 🙂
Reply
Emily says
I actually add the lemon juice into the rice prior to boiling and it turns out fantastic! I wasn’t reading the whole recipe when I made it the first time and made this mistake and I actually like it better now aha!
Reply
Denise says
So happy you enjoyed, Emily and thanks for the tip!
Reply
Rawan Hammoud says
I really loved the recipe. The rice was very fluffy and with wonderful aroma and flavor. Super easy !!!Reply
Misty says
Hi there! Can I just leave the oil out? We don’t use oilseed of any kind. What is the purpose of the oil? Thanks, it looks fabulous
Reply
Misty says
Sorry oils not oilseed 🤣🤣
Reply
Denise says
Hi Misty! You can skip the oil. I find it makes the rice fluffier but it's not essential. Hope you enjoy!
Reply
Deneen says
Hey Denise, I loved this recipe and am making it again tonight to go with lamb souvlaki. I just added a bit of dill to mine. Love a recipe for my rice cooker. Thanks again.Reply
Denise says
I love that you added dill! Great idea!
Reply
Alison says
Denisse, can you make a video of it. Its good recepie, but I don't seem to understand what goes where. It turned out bitter and could not eat. I am obviously doing something wrong I just can't figure out what
Reply
Jeannie says
I tasted the rice before I added the lemon juice and I am glad I did because the lemon zest was enough lemon flavor for me and my kids.
Reply
Denise says
Glad to hear this, Jeannie! Thanks for reporting back 🙂
Reply
Jo says
Yes!! Bitter is the exact word....dont know what happened. Will not make again 🙁
Reply
Andrea Redman says
I am about to cook this rice today - so have read all the reviews. I understand that when zesting it is important not to include the white pith in lemon or orange zest (as this can taste bitter), it is a baking tip I picked up. So I am wondering if this is why it tasted bitter for you Jo. Think I will add the zest a little at a time and taste it before putting in the juice. Sounds lovely!Reply
