Goes-With-Everything Lemon Rice Recipe

Lemon Rice

This easy and simple Lemon Rice is ready to report for side dish duty! Chewy brown rice is jazzed up with lemon zest, juice, and fresh parsley.

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Why You’ll Love This Easy Lemon Rice Recipe

• The Side That Goes With Everything. I’ve noticed a common denominator with many of my main dishes: from Chicken Tikka Masala to Poached Salmon I almost always recommend serving them with rice. To make meals more special, step up your grain game with this lemon rice recipe.
• Easy to Make. With a few simple ingredients and a saucepan (an Instant Pot or rice cooker will also do), you can make this insanely flavorful and creamy lemon rice. It’s really not any harder than making plain rice!
• Brown Rice, But Better. I love that this lemon rice has the chewy, satisfying texture of brown rice, but adding lemon and herbs really gives it some oomph. It instantly elevates any meal to a whole new level of scrumptiousness.

How to Make Lemon Rice

The Ingredients

• Brown Rice. Use any kind you like. Long-grain brown rice is what I usually have around, but you can use basmati rice or short-grain brown rice instead.
• Lemon Juice + Zest. For the brightest lemon flavor, add lemon to rice twice: in the rice’s cooking liquid so it absorbs the flavor AND in the finished fluffy rice for an extra burst. Make sure the juice is freshly squeezed. No bottled lemon juice allowed—trust me, you will notice the difference.
• Parsley. For a fresh-tasting finish of herbaceous flavor.
• Kosher Salt. Salt is a critical ingredient in cooking any kind of grain, from Steel Cut Oats to just about any pasta recipe. It won’t make the rice taste salty; instead, using kosher salt makes rice taste less bland and like its best version of itself.
• Coconut Oil. Adding just a tiny bit of fat makes this a creamy lemon rice recipe with just the right touch of richness. You could also swap for olive oil or butter if that’s what you have in your pantry, or omit it if you prefer. Just know that the rice will lose some of its creaminess.
• Coconut Water. If you’ve never made rice with coconut water, prepare to be amazed. Cooking rice with coconut water doesn’t impart a strong coconut taste; rather, it makes this simple lemon rice creamy.

The Directions

1. Bring to a Boil. Rinse and drain the rice. Bring the rice, coconut water, salt, and coconut oil to a boil.
2. Simmer. Cover and simmer over low heat for 45 minutes (or however long your bag of rice suggests). If it starts to stick or become dry, add extra coconut water.

3. Flavor and Fluff. Remove the rice from the heat, add the lemon zest and juice, then fluff with a fork.

4. Rest. Let the lemon rice rest for a few minutes, then stir in the herbs. ENJOY!

Recipe Variations

If you have other herbs in your refrigerator threatening extinction, feel free to chop them up and toss them in. They’re a great way to change the flavor profile of the rice and pair it with different cuisines.

• Greek Lemon Rice. Add thyme and parsley.
• Indian Lemon Rice. Try cilantro and/or mint (see this Turmeric Rice as well).
• Italian Lemon Rice. Sprinkle in some fresh oregano and/or rosemary.

What to Serve with Lemon Rice

• Greek Food. Enjoy as Greek lemon rice by serving it with Greek Chicken.
• Italian Chicken or Sausage Recipes. Crock Pot Sausage and Peppers or Sheet Pan Italian Chicken would be delicious.
• Curries. Instant Pot Lentil Curry and Chickpea Curry would be perfect make-ahead delights.
• Indian Dishes. For Indian lemon rice, try it paired with Instant Pot Chicken Tikka Masala or Instant Pot Butter Chicken.

Recipe Tips and Tricks

• Use the Instant Pot. Making lemon rice in the Instant Pot is one of my favorite methods. Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
• Use Your Rice Cooker. Refer to your machine’s directions to prepare the rice. Cook until tender and fluffy, then add the lemon juice, zest, and herbs at the end.
• Adjust the Cooking Time as Needed. Keep in mind that the total amount of cook time for rice will vary slightly between brands and varieties. Consider the suggested cook time referenced in the recipe as a starting point. Always consult the package directions of your rice and adjust accordingly for best results.

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Lemon Rice

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This simple lemon rice is the perfect easy side to serve with salmon, chicken, shrimp, and more. It's a recipe you'll make again and again!

Course Side Dish

Cuisine American, Greek

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 6 servings, about 3 cups

Calories 148kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup brown rice
• 1 ¾ cups coconut water plus a few additional tablespoons as needed (or swap unsalted vegetable or chicken broth)
• 1 tablespoon coconut oil
• ¼ teaspoon kosher salt plus additional to taste
• Zest and juice of 1 medium lemon about ¼ cup juice
• 2 tablespoons Italian parsley minced (or any herbs you love*)

Instructions

• Rinse and drain the rice. Combine the rice, coconut water, salt, and coconut oil in a medium saucepan and bring to a boil.
  
• Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook for 45 minutes. Check a few times, especially towards the end as the rice cooks. If at any point it looks like it is becoming dry or sticking, splash in additional coconut water as needed.
• Remove from the heat. Add the lemon zest and lemon juice, and then fluff with a fork to combine.
  
• Cover and let rest for 10 minutes. Stir in the parsley. Enjoy warm.
  

Notes

• *INGREDIENT NOTE: Feel free to change this recipe up with any herbs you love or have on hand, or simply omit them. I like parsley, dill, or thyme with Greek recipes and fish or shrimp. Cilantro and/or mint is delicious for Thai or Indian recipes.
• TO MAKE IN THE INSTANT POT: Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
• TO MAKE IN A RICE COOKER: Refer to your machine’s directions. Add the lemon juice and zest at the end.
• TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
• TO REHEAT: Gently rewarm rice in a saucepan on the stovetop over medium-low heat. Stir frequently, and add splashes of coconut water or regular water as needed if the rice becomes dry. You can also reheat in the microwave.
• TO FREEZE: Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 6, about 1/2 cup cooked | Calories: 148kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

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