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Best Greek Lemon Rice Recipe

Greek Lemon Rice

iamwinfred
This Greek Lemon Rice is fluffy, buttery, and bursting with bright citrus flavor. Long-grain basmati rice is toasted in butter and olive oil, simmered in savory chicken broth with fresh lemon juice and zest, then finished with fragrant dill for a simple yet stunning side dish that comes together in just 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Greek
Servings 4 servings
Calories 280 kcal

Equipment

  • Heavy-bottomed saucepan or Dutch oven 2–3 quart capacity
  • Wooden spoon or silicone spatula
  • Citrus juicer or lemon squeezer
  • Zester or fine grater
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Tight-fitting saucepan lid
  • Fork For fluffing the cooked rice
  • Fine-mesh strainer For rinsing the rice

Ingredients
  

  • 1 1/2 cups long-grain white rice about 280g; basmati or jasmine recommended
  • 2 3/4 cups chicken broth about 650ml; or vegetable broth for vegan version
  • 3 tbsp unsalted butter about 42g, divided
  • 1 tbsp extra virgin olive oil about 15ml
  • 1/2 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 4-5 tbsp fresh lemon juice about 60–75ml; juice of 1 1/2 large lemons
  • 1 lemon zested
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill chopped; or 1 tsp dried dill

For Garnish

  • 2 tbsp fresh flat-leaf parsley chopped; optional

Instructions
 

  • Place the rice in a fine-mesh strainer and rinse under cold running water, stirring gently, until the water runs clear (about 30–45 seconds). Shake off excess water and set aside.
  • Heat 1 tablespoon of the butter and the olive oil in a heavy-bottomed saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened, then add the minced garlic and stir for 30–60 seconds until fragrant.
  • Add the rinsed rice to the pan and stir to coat in the butter and oil. Cook, stirring frequently, for 2–3 minutes until the grains turn slightly golden and the pan smells nutty.
  • Pour in the chicken broth, then add the lemon juice, lemon zest, salt, and black pepper. Stir to combine and bring to a full boil over medium-high heat.
  • Reduce heat to the lowest setting, give the rice one final stir, and place the lid on the saucepan. Cook undisturbed for 18 minutes — do not lift the lid or stir.
  • Turn off the heat and leave the covered saucepan on the burner for 5 minutes to allow the steam to redistribute. Remove the lid and fluff the rice gently with a fork.
  • Fold in the remaining 2 tablespoons of butter and the fresh dill, then taste and adjust seasoning as needed. Transfer to a serving dish and garnish with fresh parsley if desired.

Notes

  • Always rinse the rice before cooking to remove excess starch — this is the single most effective step for achieving fluffy, separated grains.
  • Toasting the rice in butter before adding liquid is key. It adds a subtle nuttiness and helps the grains stay firm and distinct after cooking.
  • Use fresh lemon juice, not bottled. Bottled lemon juice lacks the brightness and complexity of freshly squeezed citrus.
  • Never lift the lid while the rice cooks. Releasing the steam disrupts the cooking process and can result in unevenly cooked or crunchy rice.
  • The 5-minute resting period off the heat is essential — it allows residual steam to finish cooking the rice and produces a perfectly fluffy texture.
  • Add the fresh dill after cooking, not before. Folding it in at the end preserves its bright, grassy flavor and vibrant color.
  • To make this vegan, substitute the butter with vegan butter or extra olive oil, and use vegetable broth in place of chicken broth.
  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth and a squeeze of fresh lemon juice to revive moisture and flavor.
  • This recipe freezes well for up to 2 months. Freeze in individual portions for easy weeknight meals.
  • For a creamier version inspired by the Greek avgolemono sauce, whisk 1 egg with 3 tablespoons of lemon juice and stir into the finished rice off the heat just before serving.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 42gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 480mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 12mgCalcium: 2mgIron: 6mg
Keyword fluffy rice recipe, greek lemon rice, Greek side dish, lemon rice recipe, Mediterranean rice
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