Herb Lemon Rice Recipe

I’m sharing my Lemon And Herb Rice, a simple pantry-friendly recipe that seasons perfectly cooked grains with lemon zest and dried herbs and can be made on the stovetop or in a rice cooker.

I love how a few simple things can flip plain rice into something you’ll actually want more of. Using long grain white rice and a bright lemon zest gives the grain a lift that feels unexpected, like a little trick that changes everything.

Whether I’m after Rice Cooker Lemon Rice convenience or a brighter Lemon And Herb Rice for meal prep, it slots into dinners and freezer friendly batches without fuss. It never tastes boring, and every time I make it friends ask how something so plain got so lively.

Try it once and you’ll see what I mean.

Ingredients

• long grain rice gives mostly carbs, a bit of protein, low fiber unless it’s brown
• Broth adds savory depth, some sodium, low calories, good for cooking liquid base
• Olive oil brings healthy fats, richness and keeps the rice from sticking
• Butter gives creamy mouthfeel and flavor but adds saturated fat, use sparingly
• onion adds sweetness and savory aromatics when cooked, plus small amounts vitamins
• Garlic boosts flavor and aroma, may have health benefits like immune support
• lemon zest and juice add bright sour, vitamin C and fresh finishing flavor
• Parsley and thyme add herbal notes, little calories, some vitamins and freshness

Ingredient Quantities

• 1 1/2 cups long grain white rice (basmati or jasmine)
• 2 1/4 cups low-sodium chicken broth or vegetable broth (or water)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• zest of 1 lemon (about 1 tablespoon)
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

1. Rinse 1 1/2 cups long grain rice in a fine mesh strainer under cold water until the water runs clear, then drain well. This helps make the rice fluffy.

2. In a medium saucepan over medium heat add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter melts and foams, add 1 small finely chopped yellow onion and cook 4 to 5 minutes until soft and translucent.

3. Add 1 clove minced garlic and cook about 30 seconds until fragrant, don’t let it burn.

4. Stir in the drained rice and toast it 1 to 2 minutes, stirring so each grain gets coated.

5. Pour in 2 1/4 cups low sodium chicken or vegetable broth, then add the zest of 1 lemon, 1 tablespoon fresh lemon juice, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a gentle boil.

6. Cover, reduce heat to low, and simmer without lifting the lid for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Resist peeking, I know its tempting.

7. Remove from heat and let sit, covered, for 10 minutes to finish steaming.

8. Fluff the rice with a fork, taste and adjust seasoning or more lemon juice if you want it brighter. If you like richer rice stir in a little extra butter or a drizzle of olive oil.

9. For rice cooker: add the rinsed rice, 2 1/4 cups broth, 1 tablespoon olive oil and/or 1 tablespoon butter, chopped onion, minced garlic, lemon zest and juice, dried parsley, dried thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper to the cooker. Start the cooker, let it rest 10 minutes after it clicks off, then fluff and garnish.

10. Transfer to a serving bowl, sprinkle 2 tablespoons chopped fresh parsley if you want, and serve warm. Leftovers keep in the fridge for about 4 days or freeze for meal prep.

Equipment Needed

1. Fine mesh strainer for rinsing the rice
2. Medium saucepan with a tight fitting lid
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula for stirring
5. Sharp chef knife for chopping the onion and parsley
6. Cutting board
7. Microplane or citrus zester and a small bowl for lemon juice
8. Fork for fluffing the rice and tasting
9. Optional: Rice cooker if you prefer a hands off method

FAQ

Herb Lemon Rice Recipe Substitutions and Variations

• Rice swap: use long‑grain brown rice or quinoa instead of white rice. For brown rice use 1 1/2 cups brown rice with about 3 3/4 cups broth and cook 40 to 45 minutes until tender. For quinoa use 1 1/2 cups quinoa with 3 cups broth, simmer 12 to 15 minutes and fluff.
• Broth swap: use vegetable broth to keep it vegetarian or use water plus bouillon. If using water, dissolve about 1/2 tsp bouillon powder or 1 small bouillon cube and add 1/2 to 1 tsp salt to the 2 1/4 cups for similar flavor.
• Fat swap: replace the butter with extra olive oil, ghee, or a plant based butter 1:1. Use oil only (2 Tbsp) if you want dairy free, or brown ghee lightly for nuttier taste.
• Herbs and lemon swaps: swap dried for fresh at 3 times the volume so 1 tsp dried parsley = 1 Tbsp fresh chopped and 1/2 tsp dried thyme = 1 1/2 tsp fresh. Or swap lemon for lime 1:1. Add fresh herbs at the end for brightest flavor.

Pro Tips

1) Rinse and drain the rice well, then let it sit a minute to dry out. If the grains are a little dry before cooking they separate nicer and the finished rice is fluffier.

2) Toast the rice briefly in the oil and butter until fragrant, it gives a nutty depth and helps keep grains from sticking, but keep moving it so it doesn’t scorch.

3) Warm the broth first and taste it, some low-sodium broths still have salt so cut back on the recipe salt if needed. Using warm liquid keeps the pot temperature steady so the rice cooks more evenly.

4) Reserve some lemon juice and the fresh parsley to add at the end, heat dulls brightness so finishing with acid and herbs makes the dish pop. Also let the pot rest off the heat for a few minutes then fluff gently with a fork, add a little extra butter or olive oil if you want it richer.