Name: Lemon Herb Rice
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup long-grain white rice; 1 tablespoon olive oil or butter; 1 1/2 cups low-sodium chicken or vegetable stock (or water); 1/2 teaspoon kosher salt; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 2 tablespoons chopped parsley; 1–2 tablespoons chopped chives; 1 tablespoon olive oil or 1 tablespoon butter (for finishing)

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Lemon Herb Rice is a bright, simple side that lifts weeknight meals and special dinners alike. I make this often because the lift from lemon and fresh herbs turns plain rice into something that feels intentional and fresh. For a cozy one-pot pairing, I sometimes serve it with a slow-cooker lemon herb chicken for a hands-off dinner.

Why Make This Recipe

Fresh, bright flavor: lemon zest and herbs add acidity and aroma that balance rich mains.
Fast and dependable: stovetop method cooks in about 20 minutes plus a 10-minute rest.
Versatile: works with chicken, fish, roasted vegetables, or tucked into bowls.
Simple ingredients: pantry rice, one lemon, olive oil or butter, and herbs.
Personal insight: I love this rice because a little lemon goes a long way — it makes leftovers feel new again.
For another lemon-forward rice idea, check this zesty lemon rice to compare flavor profiles.

Recipe Overview

Prep time: 5–10 minutes (zesting, chopping herbs).
Cook time: 15–18 minutes (long-grain white); 40–45 minutes for brown rice.
Total time: about 30 minutes (white rice).
Servings: 4 as a side (about 3 cups cooked).
Difficulty: Easy.
Method: Rinse, toast (optional), simmer covered, rest, then fold in lemon, herbs, and fat.

My Experience Making This Recipe

I’ve tested this version with jasmine, long-grain white, basmati, and brown rice to tune water ratios and resting times. The biggest discovery was that a short rest (10 minutes off heat) gives a fluffier texture than constant simmering. Toasting the rice briefly in fat adds a subtle nuttiness I now prefer.

How to Make Lemon Herb Rice

Start by rinsing 1 cup long-grain white rice under cold water until the water runs clear to remove excess starch. In a 2–3 quart saucepan, warm 1 tablespoon olive oil or butter over medium heat, add the rice and toast 1–2 minutes until opaque and slightly fragrant. Add 1 1/2 cups low-sodium chicken or vegetable stock (or water), 1/2 teaspoon kosher salt, bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 10 minutes; then fluff with a fork and stir in zest of 1 lemon, 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1–2 tablespoons chopped chives, and an extra tablespoon of olive oil or 1 tablespoon butter to finish.

Expert Tips for Success

Rinse and drain: rinsing rice removes surface starch and prevents gluey clumps. Use a fine mesh sieve.
Toast for flavor: briefly toasting rice in oil adds depth without extra ingredients. Keep it only 1–2 minutes.
Use a tight-fitting lid: trapping steam is essential; a snug lid or a sheet of foil under the lid prevents evaporation.
Measure liquids by weight if possible: for consistent results, use 1 cup rice (200 g) to 1 1/2 cups (360–375 g) liquid for most long-grain whites.
Rest before fluffing: a 10-minute off-heat rest lets steam finish cooking the grains and keeps them separate.

How to Serve Lemon Herb Rice

Weeknight protein: serve under sliced roast chicken or alongside pan-seared salmon for a quick dinner. Try pairing with this slow-cooker lemon herb chicken for easy prep.
Bowl build: use as a base for grain bowls with roasted veggies, beans, and a simple vinaigrette.
Presentation tip: spoon into a shallow bowl, top with extra chopped herbs and a lemon wedge to brighten the table.
Occasion: elegant enough for holiday sides when you want a fresh counterpoint to richer dishes.

Storage and Reheating Guide

Refrigerate cooled rice in an airtight container within 2 hours of cooking and consume within 3–4 days. Freeze in freezer-safe containers or resealable bags for up to 3 months; cool completely and press flat to save space. To reheat: microwave covered with a damp paper towel for 1–2 minutes (stir halfway). On the stovetop, warm in a skillet with 1–2 tablespoons broth over low heat, covered, stirring occasionally until heated through. For oven reheating, place in an ovenproof dish with a splash of broth, cover with foil, and warm at 350°F (175°C) for 10–15 minutes.

Recipe Variations

Brown rice version: use 1 cup brown rice to 2 1/4 cups liquid; simmer 40–45 minutes and rest 10 minutes. This makes the dish heartier and higher in fiber.
Dairy-free: use olive oil instead of butter and vegetable stock instead of chicken stock to keep it vegan.
Mediterranean twist: add 1/4 cup toasted pine nuts and 1/4 cup crumbled feta at the end (omit for dairy-free).
Lemon-forward pilaf: sauté finely chopped shallot with the rice, and finish with extra lemon zest and a teaspoon of lemon oil for an aromatic lift. For a different cousin recipe idea, see this lemon rice treat (dessert inspiration).

Nutritional Highlights

Good source of quick energy from complex carbohydrates — roughly 200 calories per cooked cup (depending on added fat).
Herbs and lemon add vitamin C, antioxidants, and flavor without added calories.
Allergen info: naturally gluten-free; dairy-free if you use oil instead of butter.
Portion guidance: plan about 1/2 cup cooked rice per person as a side, 1 to 1 1/4 cups per person as a main carbohydrate.

Troubleshooting Common Issues

Too sticky or gummy: likely too much liquid or over-stirring. Rinse rice, reduce liquid slightly next time, and avoid stirring after adding liquid.
Undercooked grains: if cores remain, add 2–4 tablespoons boiling water, cover and cook 3–5 more minutes. Always let the rice rest off heat.
Bland flavor: add more salt, a squeeze of lemon juice, or a finishing pat of butter/olive oil after resting to amplify taste.

Frequently Asked Questions

Q: Can I make this in a rice cooker or Instant Pot?
A: Yes. In a rice cooker use the same liquid ratio as stovetop for your rice type and add zest and herbs after cooking. In an Instant Pot, use a 1:1 liquid-to-rice ratio for most white rice, cook on high pressure for 4 minutes, then natural release 10 minutes before fluffing and stirring in lemon and herbs.

Q: Should I add lemon before or after cooking?
A: Add lemon juice and zest after the rice has rested and been fluffed. Heat dulls bright lemon notes, so finishing cold or warm preserves the fresh citrus aroma.

Q: How do I keep rice fluffy when reheating leftovers?
A: Rehydrate slightly with 1–2 tablespoons of water or broth per cup of rice, then reheat covered on low so steam restores moisture without making it mushy.

Q: Can I use dried herbs in a pinch?
A: Yes, but use about one-third the amount of dried herbs (they’re more concentrated) and add earlier in the cooking so they rehydrate — fresh herbs are preferred for brightness.

Conclusion

For a reliable, bright side that pairs with almost anything, this Lemon Herb Rice is a go-to. If you’d like another tested herb-and-lemon rice approach, see this detailed Herb Lemon Rice Recipe – Sweet Peas and Saffron.

Lemon Herb Rice