Greek Lemon Rice

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Total Time 25 minutes

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Bright and zesty Greek Lemon Rice is super tasty and so easy to make. With just a few simple ingredients and less than 30 minutes, you can turn a pantry staple into a flavorful side dish for your favorite meals!

Rice lovers right this way! You’ll enjoy my popular Shrimp Fried Rice, Pork Fried Rice, Super Easy Mexican Rice (Spanish Rice), Cilantro Lime Rice, and Cajun Dirty Rice.

lemon rice with fresh herbs in a bowl with a spoon

Are you sick of the same old, same old white rice? We totally were too, which led me to do some experimenting and research into new ways to spruce up white rice. Our favorite? This lemon rice recipe! A riff on greek rice, this recipe is so easy, only taking 25 minutes to make, which is about the same amount of time it takes to make regular rice anyway! A pinch of this, a dash of that, and you’ll have a new favorite, easy lemon rice recipe to add to your meals. 

hands holding platter of rice with a few mint leaves and serving spoon

Ingredients

ingredients for lemon rice recipe
  • Long Grain Rice
  • Butter
  • Fresh-squeezed Lemon Juice
  • Chicken Broth
  • Turmeric (spice)
  • Salt
  • Fresh Herbs – optional (like dill, mint, or basil

Here’s How You Make It 

You’re just a few steps away from the best lemon rice recipe ever! 

four steps of preparing lemon rice
  1. First, melt the butter in a large skillet over medium-high heat. (photo 1)
  2. Next, stir in the rinsed rice for 1 minute, then stir in the turmeric. (photo 2)
  3. Now stir in the broth, lemon juice, and salt and bring it all to a boil. (photo 3)
  4. Reduce the burner to a high simmer, cover, and let the greek rice cook for 20-25 minutes, stirring once or twice throughout. (photo 4)
  5. Finally, fluff with a fork and serve. (see below)

Why This Recipe Works

Easy — It doesn’t get any easier than melt, stir, add, boil, and simmer. The directions for this rice really are very simple and the process is so fast!  

Lemon You can’t have lemon rice without lemon of course. But seriously adding fresh-squeezed lemon juice to this Greek rice dish is key to giving it the most perfect, citrusy flavor. 

Butter — The trick to this lemon rice is first stirring/cooking the rice in the butter so that the rice really absorbs some of that buttery flavor grain by grain. Plus, it helps release a bit of a nuttier flavor in the rice. 

Turmeric — A lesser-used spice for sure, but turmeric adds a lovely flavor and color to this lemon rice that you won’t want to skip!

lemon rice with fresh herbs in a bowl with a spoon

How to Cook Rice 

Cooking rice isn’t that complicated, but it does require a few steps to get it just right. Here are the steps I follow when making any rice at all, but in addition this lemon rice. 

  1. First, I measure out the rice (the ratio is 2 cups of water (or broth) for every 1 cup of rice). 
  2. Pour the rice into a fine-mesh strainer in the sink and give it a rinse for about 30 seconds or so to get rid of some of the starches that can cause rice to stick together. 
  3. Add the correct amount of water to the pan, then add the rice. 
  4. Bring the rice and water to a boil. Add salt and butter if desired. 
  5. Once it’s boiling, add a lid to the pan and turn the burner down to a high simmer.
  6. Check the rice after about 15 minutes to check for doneness. If there is still water on the top, allow the rice to cook for another couple of minutes or so until it’s soaked up all the water. 
  7. Turn off the burner and let the rice rest for a couple minutes, then fluff with a fork and serve
hands scooping spoon into bowl of lemon rice

Ideas for Serving Lemon Rice 

Expert Tips 

  • This lemon rice will keep in the fridge for up to 5 days. 
  • You can freeze this easy rice recipe for up to 2 months but I don’t think it tastes as good once it thaws as the rice can get a little mealy.  
  • For the butter, I use unsalted butter, then add salt later to taste. If you use salted butter, you might not want to use as much actual salt. But it’s totally a personal preference! 
  • If you want to add a little something “extra” to this lemon rice, try fresh herbs like parsley or oregano, a cup of frozen peas, a can of diced tomatoes (drained), or some toasted pine nuts. 
  • Do add butter (or you can use oil) to the grains before adding the water. The rice will soak up the oils/fat and help to coat the grains and allow them to slide past each other and not be so sticky. 
up close view of rice with fresh mint leaves in a bowl

More Amazing Rice Recipes

For more delicious, easy side dishes featuring rice, hop on over to my recipes for Super Easy Mexican Rice, Cauliflower Fried Rice, and Easy Chicken Fried Rice.

Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!

lemon rice with fresh herbs in a bowl with a spoon
4.65 from 253 votes

Greek Lemon Rice

Bright and zesty Greek Lemon Rice is super tasty and so easy to make. With just a few simple ingredients and less than 30 minutes, you can turn a pantry staple into a flavorful side dish for your favorite meals!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients 

  • 1 cup long grain white rice, rinsed (see note)
  • 2 tablespoons unsalted butter
  • 2 cups chicken broth
  • ¼-⅓ cup fresh squeezed lemon juice, to taste
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon finely chopped fresh herbs, optional (dill is my favorite!)

Instructions 

  • In a large skillet over medium-high heat, melt butter.
  • Stir in rinsed rice for 1 minute, then stir in turmeric.
  • Stir in the broth, lemon juice, and salt and bring to a boil.
  • Reduce to a high simmer, cover, and cook for 20-25 minutes, stirring once or twice throughout. Fluff with a fork, stir in fresh herbs if desired, and serve.

Notes

Long grain rice: When using long grain white rice it’s always a good idea to rinse the rice first as it helps to achieve fluffy (not sticky) rice. Pour the rice into a fine-mesh strainer in the sink and give it a rinse for about 30 seconds or so to get rid of some of the starches that can cause rice to stick together. 
Basmati rice: I love this recipe made with basmati rice. Not quite as “Greek” this way but so delicious and extra fluffy rice!
Storage: This lemon rice will keep in the fridge for up to 5 days. 
Freeing: You can freeze this easy rice recipe for up to 2 months but I don’t think it tastes as good once it thaws as the rice can get a little mealy.  
For the butter: I use unsalted butter, then add salt later to taste. If you use salted butter, you might not want to use as much actual salt. But it’s totally a personal preference! 
Fresh herbs: If you want to add a little something “extra” to this lemon rice, try fresh herbs like parsley or oregano, a cup of frozen peas, a can of diced tomatoes (drained), or some toasted pine nuts. 

Nutrition

Calories: 187kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1028mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a star rating or comment below!
Tiffany of Creme de la Crumb in the kitchen

Welcome!

Hey there, I’m Tiffany – chef, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two!

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4.65 from 253 votes (182 ratings without comment)

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109 Comments

  1. Perilous says:

    5 stars
    This was delicious! I have an excellent rice cooker, but sometimes you need to make rice in another way, and this recipe is one of those times.

    I made a couple of adjustments, and for those having trouble with the water-to-rice ratio, this should help. I used two cups of rice and 3 total cups of liquid – 2/3 c lemon juice and the rest was water.

    Medium and long-grain rice only needs 1.5c of liquid to 1c of rice for perfect results. This recipe calls for 2.25c total liquid for 1c of rice, which is far too much, especially with rinsed rice, which absorbs water through the rinsing process – rinsed rice should take 1.5 minus 2tb of fluid per cup of rice. This can be adjusted for folks who enjoy dryer or more moist rice, but the 1c rice : 1.5c liquid is the standard for medium/long-grain white rice. Start there and you’re golden!

    I also added some additional spices to it that I enjoy as well as the salt, dill, and turmeric, and then I followed the cooking instructions closely, toasting the rice in butter, adding the spices, then the 3c of liquid, bringing it to a boil, lowering it to a simmer, covered, and letting it alone for 25 minutes. Then I took off the cover, fluffed it up, put the cover back on, and let it rest for 10 minutes.

    ABSOLUTE PERFECTION!

    A superbly intense lemony-garlicky flavour, and the rice came out so well.

    Thank you for this amazing recipe!

    1. Tiffany says:

      So glad you loved it so much!

  2. Jesse says:

    2 stars
    I wish I had trusted my judgement and added less lemon juice. The rice ended up somewhat soggy from too much liquid and the lemon flavour was extremely overpowering. I’ll try this recipe again in the future and use about 2 tbsps instead.

  3. Lori says:

    4 stars
    Rice smelled and tasted great but unfortunately for me the texture was completely off and it had way too much moisture and was complete mush. I actually went against my better judgement of liquid to rice ratio and sure enough it wasn’t right.

  4. Christina says:

    Can this be done in an Instapot? Looking forward to trying this recipe!

    1. Tiffany says:

      I’m sure it could but I haven’t tested it out myself. If you do, I would love to hear how it goes!

  5. Elizabeth says:

    Do you rinse the rice or not? In the recipe details near the top it says to, but then not in the recipe instructions… I’m confused if we do rinse, how the wet rice is going to absorb the butter? Thanks!

    1. Tiffany says:

      Sorry for the confusion! I recommend rinsing the rise. I have updated the recipe to make that more clear. Thank you for bringing that to my attention.

  6. Steph says:

    1 star
    i saw the comments and adjusted the following ingredients to
    1 1/2C stock
    1/2 tsp turmeric

    Still too much liquid and far too much lemon

    There’s no balance in flavors

  7. Sherri says:

    4 stars
    Took this to a Greek potluck tonight. Everyone LOVED it! Rice was a little ‘soggy’ so next time I’ll cut back on the liquids, otherwise, definitely a keeper.

  8. Krista Smith says:

    Tumeric is listed as ingredient but not listed in the recipe steps….

    1. Tiffany says:

      It’s in step 2 🙂

  9. Cheryl S says:

    5 stars
    Perfect accompaniment to our chicken shawarma. Tangy and fluffy. Should have made a double batch. Will definitely make again!

  10. Fred koenig says:

    3 stars
    Too strong in flavor. Turmeric is more indian than greek.