If we were hanging out in my kitchen right now, I’d hand you a spoon and say, here, taste this lemony rice while it’s still steamy. I make it when the day runs long and I want something sunny but simple. The first time I cooked this for friends, I squeezed the lemon straight over the pot and my best buddy said it smelled like a little vacation in a bowl. I laughed, then immediately snuck another bite because, well, I’m weak for bright citrus and buttery rice. Tiny digression, my cat Leo once rolled a lemon off the counter like it was a toy, which is probably why I now keep a bowl of them tucked away, lesson learned.
Why you’ll probably be into this
I make this when I’m roasting chicken or when I only have a handful of veggies in the fridge and need a star to pull dinner together. My family goes a bit wild for it because it’s cozy without being heavy, and the lemon keeps things perky. If rice has ever gone gluey on you and made you mutter under your breath, same here, but this method has behaved for me. And if you’re wondering whether the dill is optional, yes, and no. I adore it, but some nights I use parsley because that’s what’s staring at me. No worries.
What you’ll need, with real life swaps
- 1 cup long grain white rice, rinsed until the water runs mostly clear. I like basmati for the aroma, but jasmine is lovely. On second thought, even plain long grain is fine.
- 2 cups low sodium chicken stock or veggie stock. Water works in a pinch, just add a generous pinch of salt.
- 2 tablespoons olive oil, plus a tiny drizzle for finishing. My grandmother always insisted on a fancy brand, but honestly any good everyday oil works fine.
- 1 tablespoon unsalted butter for richness. I sometimes skip it if I’m feeling virtuous.
- 1 large lemon, you’ll use the zest and about 2 to 3 tablespoons juice. If your lemon is tiny, grab two.
- 1 small onion or 2 shallots, finely chopped. In a hurry, I’ve used a bit of onion powder and it was acceptable.
- 1 garlic clove, minced. Or half a teaspoon of garlic powder if that’s what’s on hand.
- 1 bay leaf, optional but nice.
- 1 teaspoon kosher salt, more to taste, plus a few grinds of black pepper.
- A handful of chopped fresh parsley or dill, about 2 tablespoons. I tend to think dill makes it taste extra Greek.
- Optional add in: a small pinch of turmeric for a sunny hue, or a smidge of oregano.
Let’s cook it, no stress
- Rinse the rice under cool water until it goes from cloudy to mostly clear. This knocks off extra starch so it cooks fluffy. If you forget, it’s not the end of the world; just be gentle later.
- Heat a medium pot over medium. Add olive oil and butter. Once the butter melts, toss in the onion with a pinch of salt and cook 3 to 4 minutes until it softens and smells sweet. Add garlic and cook 30 seconds. This is where I usually sneak a taste of the onion because I’m nosy.
- Stir in the rice and toast it for about 1 minute. You want it glossy and a little nutty smelling. Don’t worry if it looks a bit weird at this stage, it always does.
- Pour in the stock, add the bay leaf, and bring to a lively simmer. Reduce heat to low, cover, and cook 12 to 14 minutes until the liquid is absorbed. Try not to lift the lid, but if you peek quickly, I won’t tell.
- Turn off the heat and let it sit, covered, for 10 minutes. Trust me on the rest. I once tried rushing this step and regretted it because the rice tightened up and went clumpy.
- Remove the lid, fish out the bay leaf, fluff with a fork. Zest the lemon right over the pot, then squeeze in 2 tablespoons juice to start; toss and taste. Add more lemon if you like it punchy, I usually do. Finish with herbs, pepper, and a little drizzle of olive oil for sheen.
Notes I learned the slightly hard way
- Actually, I find it works better if the lemon juice goes in after cooking. If I add it too early, the acid can make the rice cook unevenly.
- If your stock is salty, ease up on added salt until the very end. I once made a batch that tasted like the sea. Not my finest hour.
- Rice can be finicky. If you want a deeper dive into why rinsing and resting matter, this guide is super clear: Serious Eats rice basics.
Variations I’ve tried, the good and the not so good
- Herb party: Parsley plus dill plus a touch of mint. Bright and kind of cheeky, great with grilled fish.
- Toasted orzo twist: Before adding rice, toast a quarter cup of orzo in the oil, then add the rice. It gives you that Greek taverna vibe.
- Brown rice version: Works, but takes longer. Do 1 cup brown rice to 2 and a quarter cups stock, simmer 35 to 40 minutes. Add lemon at the end. I added it early once and it tasted slightly bitter.
- Turmeric and pepper: A pinch of turmeric and a lot of black pepper for color and warmth. It’s lovely with roasted cauliflower.
- I tried coconut milk instead of stock and, um, it fought with the lemon. Would not recommend, at least not for this exact dish.
- If you want another take, I like the vibe of this method too: Mediterranean Dish lemon rice.
Gear that helps, and what to do if you don’t have it
A medium heavy bottomed pot with a good lid is ideal. The heavy base keeps the heat steady so the bottom doesn’t scorch. That said, I’ve made this in a regular saucepan with a make do foil lid and it was fine, just keep the heat quite low. A small zester is handy for getting that lemon zest super fine; I use a Microplane and it’s a champ: Microplane. I once tried grating with the box grater side that looks like little stars, and the pieces were too chunky. Live and learn.
How to store it without losing the magic
Cool the rice, then stash it in an airtight container for up to 3 days. Add a splash of water when reheating on the stove over low or in the microwave in short bursts. It’s best freshly made, but I think this tastes even better the next day after the lemon settles in a bit. Though honestly, in my house it never lasts more than a day.
What to serve it with, if you’re asking
Grilled chicken thighs, simple baked salmon, or a heap of garlicky roasted veggies. I like a dollop of Greek yogurt on top with extra dill and a quick drizzle of olive oil. My little family tradition is serving it with a plate of tomatoes and cucumbers sprinkled with salt, pepper, and a squeeze of the leftover lemon. If you’re feeling extra, a few olives on the side are cracking good.
Pro tips earned by doing it slightly wrong
- Don’t skip the rest after cooking. I once fluffed immediately and the steam escaped too fast, the texture went uneven and I had to cover and fake rest it.
- Start with less lemon juice, then add more. It’s easy to go big on lemon and then you’re chasing balance with extra salt and butter.
- Keep the simmer gentle. Boiling hard makes the grains knock around and get broken, you end up with mush at the bottom and dry at the top.
- If you forgot to rinse the rice, add a half teaspoon extra oil when toasting, it helps the grains stay separate. Not perfect, but it helps.
FAQ I actually get from friends
Can I make this with minute rice
Technically yes, but it’s not the same. If you go that route, use a bit less liquid and add the lemon right at the end, then cover for a few minutes. It’s quick, not my favorite though.
Do I have to rinse the rice
I say yes for best texture, but I’ve skipped it and lived to tell the tale. Just expect it to be a touch stickier.
Can I double the recipe
Absolutely. Use a larger pot so it doesn’t bubble over. And extend the resting time to 15 minutes. I once forgot that part, and the center stayed a bit firm.
What if I only have lemons in a bottle
Fresh is better for flavor and the aroma, but bottled will work in a pinch. Start with less and taste, some brands are quite sharp.
Can I add chicken to make it a full meal
Yes. Stir in 1 to 2 cups of cooked shredded chicken at the end with the herbs, plus an extra splash of stock if it looks dry. Or pile a grilled thigh on top, done and dusted.
Why is my rice gummy
Usually too much liquid or stirring a lot. Keep it calm, measure the liquid, and let it rest. Also, use long grain. Short grain is amazing, but it’s starchy and not ideal here.
A quick recap, just so you’re set
Toast rice with onion and garlic, simmer in stock, rest, then lemon and herbs. Simple. And if it still goes sideways, text me a photo so we can troubleshoot together. This Easy Greek Lemon Rice Recipe has rescued more weeknights for me than I can count, and it’ll probably do the same for y’all. Also, if a lemon rolls off the counter, that’s Leo’s fault, not yours.
P.S. If your rice ever sticks a little, don’t scrape the browny bits too hard off the bottom of the pot. Add a splash of hot water, let it sit, and the bits will lift. Ask me how I know. This rice disappears form the bowl faster than I can set the table anyway.