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Learn the secret to making restaurant-style Lemon Rice Pilaf at home. It’s always perfect: tender, full of flavor, and never sticky. Enjoy Lemon Rice Pilaf on the size of roasted chicken, kebabs, gyros, shrimp, and delicate fish, or make some to stash in the freezer for future meals.
Meggan’s notes
If you’re craving chewy, flavorful Lemon Rice Pilaf at home, this is the perfect tutorial for you. As a classically-trained chef, I’ve made rice pilaf all the possible ways it can be made. I’ve settled on this method, with these ingredients for perfect Lemon Rice Pilaf that is easy to make and easy to freeze.
The secret to perfect Lemon Rice Pilaf is to use chicken broth instead of water for cooking the rice, and add fresh lemon zest and juice. Follow a standard pilaf-style method where you toast dry rice in oil (I add onions at this step, too). Finally, cover the pot and steam the rice on the stove until it’s tender and infused with flavor.
Table of Contents
Lemon Rice Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Olive oil: Or substitute clarified butter. I love the rich taste of pure butter fat, and it add a lovely color to the rice, too.
- Rice: Any long-grain rice works. I love using fragrant white rice, like basmati or jasmine. Stay away from short-grain rice, which can get too glutinous and stick together. If you’d rather make a brown rice pilaf, just adjust your cooking time according to the cooking instructions for the variety of rice you’re using. Brown rice takes considerably longer to cook.
- Lemon juice and zest: The key to the lovely brightness in this dish. Zest your lemon first, then juice it.
- Salt
- Bay leaf
- Chicken broth
- Onion
- Garlic
How to make Greek Lemon Rice
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
- Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
- Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.
Lemon Rice Recipe Tips
- Yield: This recipe makes 4 cups of Lemon Rice Pilaf.
- A tight-fitting lid: Make sure your skillet has a lid that fits well, to trap in the steam and let the rice cook properly. Too loose, and you’ll lose the moisture before the rice is done.
- More mix-ins: Elevate your pilaf with pine nuts, pistachios, or roasted almonds, chopped scallions, or roasted garlic.
Storing Greek Rice Pilaf
Store leftovers covered in the refrigerator for up to 4 days.
Freezer
Cooked rice freezes like a dream! Cool, divide into portions, and add to freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator or defrost in the microwave.
Recipe FAQs
Yes, you sure can! Start the rice on the stove by cooking the onions and toasting the rice in a skillet, up through step 2 in the recipe card. Then transfer the rice to your rice cooker, add the lemon zest and juice, bay leaf, broth, and set to COOK. When finished, allow the rice to sit in the cooker for 10 minutes before serving.
Favorite mains for Lemon Rice Pilaf
Chicken and Turkey Recipes
How to Make Rotisserie Chicken
Italian Recipes
Chicken Milanese
Fish and Seafood Recipes
Baked Salmon
Fish and Seafood Recipes
Grilled Shrimp on Skewers
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Greek Rice Pilaf
Ingredients
- 2 tablespoons olive oil
- 1 cup onion peeled and minced (about ½ medium)
- 1 cup white rice long-grain, jasmine, or basmati (see note 1)
- 1 clove garlic minced
- 1 teaspoon lemon zest (see note 2)
- 1 tablespoon lemon juice
- 1 cup chicken broth or vegetable broth
- 1 bay leaf
- 1/2 teaspoon Salt
Instructions
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
- Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
- Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.
Recipe Video
Notes
- Rice: Any long grain rice works. I love using a fragrant white rice, like basmati or jasmine. Stay away from short grain rice, which can get too glutinous and stick together. If you’d rather make a brown rice pilaf, just adjust your cooking time according to the cooking instructions for the variety of rice you’re using. Brown rice takes considerably longer to cook.
- Lemon juice and zest: The key to the lovely brightness in this dish. Zest your lemon first, then juice it.
- Yield: This recipe makes 4 c. of Lemon Rice Pilaf.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cooked rice freezes like a dream! Cool, divide into portions, and add to freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator or defrost in the microwave.
I always add 2 cups of liquid to 1 cup of rice. Was your instructions to add 1 cup of liquid a typo?
Hi Lynnah, the 1 cup of liquid is correct for this recipe. – Meggan
Came out perfect! Thank you 😊 i was wondering if I were to add some cranberries when can I do that?
Hi Katerina! You can do this after removing the bay leaf and fluffing with a fork, stir in dried cranberries. I would recommend about 1/4 cup. Sounds delicious, hope it turns out great! – Meggan
Surely you need 2x liquid to rice with a long grain. I will be adjusting it but giving it a try tonight
I love this salad! Also, thanks for allowing for me to comment!
This is a very fine recipe, easy to follow and end result is delicious ! I had to add about 3/4 water half way threw the final stage, possibly had too much heat, was not on the lowest setting. Will try again! I should have thought of sauvignon blanc addition in place of extra water, that must be good.
Hi Craig! I’m glad you loved it, definitely try again with a little bit of white wine! 🙂 Thank you! – Meggan
Do you have to rinse or soak rice before cooking?
Hi Pat, you do not have to rinse or soak the rice. Thank you! – Meggan
This is a great recipe! Very easy, very flexible. I added dried apricots, fresh rosemary, and toasted pine nuts with a little Sauvignon Blanc to complement a citrus glazed pork tenderloin–it was amazing! I had to add more liquid during cooking, but it turned out perfectly. Will definitely make it again!
Really, really appreciate your breaking down these basic recipes for the cooking novice in a lovely, kind, easy to understand and non-condescending manner. You rock!!
I just love this rice. I’ve made it 4 or 5 times and its always just so good. Such good flavor and so easy to make!
Can the lemon rice pilaf be made a day or two ahead of time?
Hi Adrienne, yes, definitely! You could reheat it over low-heat on a stove top or covered in the microwave. If it seems dry, add a few drops or a teaspoon of water and cover it before cooking. You should be good to go. Thanks! -Meggan