Can I use jasmine rice instead of basmati for Herb Lemon Rice?

Yes. Jasmine rice works well in Herb Lemon Rice and produces a slightly softer, more aromatic texture. Simply follow the liquid ratio and cooking time recommended on the rice package, as different varieties may require slight adjustments.

How do I keep Herb Lemon Rice fluffy instead of sticky?

For the fluffiest Herb Lemon Rice, rinse the rice thoroughly before cooking to remove excess starch. After cooking, let the rice rest with the lid on for about 10 minutes before fluffing it gently with a fork. Avoid stirring the rice while it cooks, as this can release starch and make it sticky.

Can I freeze Herb Lemon Rice?

Absolutely. Herb Lemon Rice freezes very well. Allow it to cool completely, then portion it into airtight freezer-safe containers or freezer bags. Freeze for up to three months. Reheat until steaming hot, adding a small splash of water or broth if needed to restore moisture.

Easy Herb Lemon Rice Recipe

Name: Herb Lemon Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup basmati rice, rinsed; 1 tablespoon coconut oil or butter; 1/4 teaspoon salt; Zest of 1/2 lemon; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 cups chicken stock or vegetable stock; Juice of 1/2 lemon; Optional: Fresh parsley or basil, chopped, for garnish

Description

Herb Lemon Rice is a light, fluffy, and flavorful side dish made with basmati rice, fresh lemon zest, lemon juice, dried herbs, and savory stock. It’s easy to prepare on the stovetop or in a rice cooker and pairs perfectly with grilled meats, seafood, roasted vegetables, and Mediterranean-inspired meals.

Ingredients

Scale

1 cup basmati rice, rinsed
1 tablespoon coconut oil or butter
1/4 teaspoon salt
Zest of 1/2 lemon
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups chicken stock or vegetable stock
Juice of 1/2 lemon
Optional: Fresh parsley or basil, chopped, for garnish

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Instructions

Rinse the basmati rice under cold water until the water runs mostly clear.
Combine the rice, coconut oil or butter, salt, lemon zest, dried basil, dried oregano, and stock in a medium saucepan or rice cooker.
If using the stovetop, bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
Remove the pan from the heat and let the rice rest, covered, for 10 minutes.
Fluff the rice gently with a fork.
Stir in the fresh lemon juice just before serving.
Garnish with fresh herbs if desired and serve warm.

Notes

Rinse the rice well to remove excess starch for fluffier grains.
Add the lemon juice after cooking to preserve its fresh citrus flavor.
Use vegetable stock for a vegetarian version.
Fresh basil or oregano can replace dried herbs.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months and reheat until steaming hot.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop or Rice Cooker
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 207 kcal
Sugar: 1 g
Sodium: 618 mg
Fat: 3 g
Saturated Fat: 3 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg