Lemon Butter Rice
This Lemon Butter Rice is a simple yet flavorful side dish that's quick to make and perfect for complementing grilled proteins and robust mains. With buttery grains, a hint of lemon, and a delightful crust, it elevates your meal without the complexity of pilaf.
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.
Notes
This rice pairs well with grilled proteins and bright salads. Store cooled rice in an airtight container up to 4 days, or freeze in portions for up to 3 months.