I still remember the first time I bookmarked this Pin by Dana Abunimeh — it was a simple rice side that somehow tasted both homey and a little fancy. Lightly buttery grains, a hit of lemon, and a golden crust at the bottom if you let it sit just right. It’s the kind of rice you make when you want something more interesting than plain steamed rice but don’t want to wrestle with a complicated pilaf. If you like contrasts of soft and slightly crisp textures, you might also enjoy Bobby Flay’s crispy rice for more technique inspiration.
Why you’ll love this dish
This recipe shines because it hits several weeknight sweet spots: quick-ish, forgiving, and crowd-pleasing. The rice is flavored simply — onion, garlic, lemon, parsley — so it complements grilled proteins and robust mains without stealing the show. It’s also:
- Budget-friendly and pantry-oriented (most ingredients are staples).
- Kid-friendly in flavor but grown-up enough for dinner guests.
- Flexible: works with fresh or leftover rice (see FAQs).
“Unexpectedly bright — lemon keeps it from being heavy, and the tiny golden crust is addictive.” — a reader’s quick review
The cooking process explained
Before you cook, expect three clear stages: soften aromatics, simmer the rice gently in seasoned liquid, then finish with butter and herbs. The goal is tender grains with a glossy finish — not mushy. If you want a crunchy bottom, finish the pot briefly over low heat or transfer to a skillet for a golden sear. This step-by-step flow will help you plan timing alongside whatever you’re serving.
What you’ll need
- 1 1/2 cups long-grain white rice (jasmine or basmati) — rinsed until water runs clear
- 2 tablespoons olive oil or neutral oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 1/4 cups low-sodium chicken broth or vegetable broth (see note)
- Zest and juice of 1 lemon
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley (or cilantro)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 cup grated Parmesan, toasted pine nuts, or a handful of frozen peas
Substitutions and notes:
- Use vegetable broth to keep it vegetarian. If using leftover cooked rice, skip the simmer and use the reheating method in Directions.
- For a nuttier finish, swap half the butter for olive oil and add toasted almonds.
How to prepare it
- Rinse the rice in cold water until the water runs nearly clear to remove excess starch; drain well.
- Heat oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook until translucent, about 4–5 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add rinsed rice and stir to coat grains in oil and aromatics; cook 1–2 minutes to toast slightly.
- Pour in the broth, add lemon zest, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer 15–18 minutes without lifting the lid.
- Turn off heat and let the rice steam, covered, for 10 minutes.
- Remove lid, fluff with a fork, stir in butter, lemon juice, parsley, salt, and pepper. Taste and adjust seasoning.
- Optional crisping: transfer rice to a nonstick skillet over medium-low with 1 tablespoon butter and press gently, letting it brown 4–6 minutes for a golden crust; or broil briefly in an ovenproof dish.
Timing note: Active hands-on time is about 10–15 minutes; total is ~35 minutes including resting.
Best ways to enjoy it
This rice is a perfect partner for simply seasoned proteins and bright salads. Try these pairings:
- Pan-seared or grilled chicken with lemon and herbs.
- A Mediterranean plate with roasted vegetables and tzatziki.
- Weeknight salmon — for a crispy-texture riff, pair with a pan-seared salmon and try a technique similar to a crispy rice with salmon.
- For a vegetarian meal, spoon the rice into roasted portobello caps or serve under curried vegetables.
Plating tip: spoon rice into a shallow bowl and top with a drizzle of olive oil and fresh herbs; add lemon wedges on the side for extra brightness.
Storage and reheating tips
- Refrigerator: Store cooled rice in an airtight container up to 4 days. Label with the date.
- Freezer: Freeze in portions for up to 3 months. Cool completely, pack in freezer-safe containers, and press a layer of plastic wrap over the surface to reduce ice crystals.
- Reheating (day-old or refrigerated rice):
- Stovetop: Add 1–2 tablespoons water or broth per cup of rice to a skillet, cover, and warm on low until steam loosens the grains; finish with a pat of butter and fluff.
- Microwave: Sprinkle a little water over rice, cover with a damp paper towel or microwave-safe lid, and heat 60–90 seconds, stirring halfway.
- To re-crisp: Pat rice dry, add a little oil in a skillet over medium, press down gently, and let brown for 3–5 minutes.
Food safety: Reheat to steaming hot throughout (165°F / 74°C). Do not leave cooked rice at room temperature for more than 2 hours to prevent bacterial growth.
Pro chef tips
- Rinsing matters: Removing surface starch keeps grains separate and prevents gluey rice.
- Toasting the rice briefly gives deeper flavor and helps maintain texture.
- Lid seal: Use a tight lid or cover with foil if your lid isn’t snug — trapped steam cooks the rice evenly.
- For perfect lemon brightness, add most of the lemon juice at the end; adding it during cooking can tighten starches.
- If you want every grain separate, use a fork to fluff rather than stirring vigorously.
- If your final batch seems dry, stir in a tablespoon of melted butter or 1–2 tablespoons warm broth to restore silkiness.
Recipe variations
- Lemon-parmesan: Stir in 1/4 cup grated Parmesan and a pinch of nutmeg for a richer finish.
- Herby green: Add chopped dill and mint instead of parsley and fold in blanched peas.
- Coconut saffron: Replace half the broth with coconut milk, add a pinch of saffron, and finish with toasted cashews for an aromatic twist.
- Spanish-style: Sauté 1/2 bell pepper and a pinch of smoked paprika with the onion, and use tomato broth for a warm smoky note.
- Low-carb swap: Use cauliflower rice; reduce liquid to 1/4 cup per cup and sauté until just tender, finishing with lemon and herbs.
Common questions
Q: Can I use leftover cooked rice for this recipe?
A: Yes. Leftover rice works beautifully. Gently reheat with a splash of broth or water and a quick sauté with onion and garlic to refresh the flavors. Avoid overcooking so it doesn’t dry out.
Q: What rice type yields the best texture?
A: Long-grain white rice (jasmine or regular long-grain) gives fluffy, separate grains. Basmati works too but has a slightly different aroma. Short-grain will be stickier.
Q: Can I make this gluten-free?
A: Absolutely — rice itself is gluten-free. Use gluten-free broth and check any added ingredients like Parmesan for cross-contamination if you have strict sensitivity.
Q: How do I get a crisp bottom intentionally?
A: After the rice is cooked and fluffed, spread it in a nonstick skillet with a little butter or oil over medium-low heat. Press firmly and let it brown without stirring for 4–6 minutes. Alternatively, transfer to an ovenproof dish and broil briefly, watching closely.
Q: Can I double the recipe?
A: Yes. Use a larger pot, maintain the rice-to-liquid ratio (1:1.5 for long-grain white), and expect slightly longer simmering and resting times.
If you want other textural rice ideas for dinner menus, try variations inspired by crispy rice techniques or seafood pairings linked above.
Lemon Butter Rice
Ingredients
Main Ingredients
- 1.5 cups long-grain white rice (jasmine or basmati), rinsed until water runs clear
- 2 tablespoons olive oil or neutral oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2.25 cups low-sodium chicken broth or vegetable broth See note for vegetarian option
- 1 each lemon zest and juice
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley or cilantro
- 0.5 teaspoon kosher salt Adjust to taste
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup grated Parmesan, toasted pine nuts, or frozen peas (optional)
Instructions
Preparation
- Rinse the rice in cold water until the water runs nearly clear to remove excess starch; drain well.
- Heat oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook until translucent, about 4–5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add rinsed rice and stir to coat grains in oil and aromatics; cook for 1–2 minutes to toast slightly.
Cooking
- Pour in the broth, add lemon zest, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid.
- Turn off heat and let the rice steam, covered, for 10 minutes.
- Remove lid, fluff with a fork, stir in butter, lemon juice, parsley, salt, and pepper. Taste and adjust seasoning.
Optional Crisping
- Transfer rice to a nonstick skillet over medium-low with 1 tablespoon butter and press gently, letting it brown for 4–6 minutes for a golden crust; or broil briefly in an ovenproof dish.