Print

Herb Lemon Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 8 reviews

This herb lemon rice is a simple yet flavorful side dish featuring fluffy basmati rice seasoned with lemon zest, dried basil, and oregano. Perfectly cooked either on the stovetop or in a rice cooker, it’s brightened up with fresh lemon juice for a refreshing finish. Ideal for pairing with a variety of main courses, this recipe showcases how minimal ingredients can create an incredible taste experience.

Ingredients

Rice and Seasonings

  • 1 cup basmati rice, rinsed
  • 1 tablespoon refined coconut oil
  • ¼ teaspoon salt
  • ½ lemon, zested
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

Cooking Liquid

  • 2 cups chicken or vegetable stock (or water)

Finishing

  • ½ lemon, juiced (after cooking)

Instructions

  1. Prepare Ingredients: Rinse the basmati rice thoroughly to remove excess starch and ensure fluffiness. Zest half a lemon and juice the other half, setting the juice aside for later.
  2. Combine Ingredients: In either a rice cooker or a medium pot, combine the rinsed basmati rice, refined coconut oil, salt, lemon zest, dried basil, dried oregano, and 2 cups of stock or water.
  3. Cook (Rice Cooker Method): Using the rice cooker, select the ‘white rice’ function and start cooking. The rice cooker will automatically cook the rice to fluffy perfection.
  4. Cook (Stovetop Method): If using a stovetop, place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Then remove from heat and let it sit, covered, for an additional 10 minutes to finish steaming.
  5. Finish and Serve: After cooking, stir in the reserved lemon juice thoroughly to infuse the rice with a fresh citrus flavor. Fluff the rice gently with a fork and serve warm as a vibrant side dish.

Notes

  • You can substitute basmati rice with jasmine or American long grain rice, but adjust the liquid and cooking time according to package instructions.
  • Refined coconut oil is recommended for its neutral flavor. Butter can also be used as an alternative.
  • Using chicken or vegetable stock adds deeper flavor, but plain water will also work.
  • Store cooked rice in an airtight container in the refrigerator within 2 hours of cooking. It will keep for up to 4 days refrigerated or can be frozen for up to 3 months.
  • When reheating, cover the rice partially and add a splash of water to prevent drying, heating until steaming hot.

Find it online: https://flavorspath.com/herb-lemon-rice-recipe/