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Authentic Greek Lemon Rice

A bright, citrusy, and perfectly fluffy Greek lemon rice made with fresh lemon juice, herbs, and savory broth. The perfect side dish for any Mediterranean meal.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Rice & Aromatics
  • 1 cup long-grain white rice rinsed until water runs clear
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1/4 cup yellow onion finely diced
  • 2 cloves garlic minced
Liquids & Flavorings
  • 2 cups chicken broth low-sodium, or vegetable broth
  • 1 large lemon juiced and zested (about 3-4 tbsp juice)
  • 1/4 cup fresh parsley finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • 1 pinch paprika for garnish

Equipment

  • Fine-mesh strainer
  • Medium saucepan with tight-fitting lid
  • Fork

Method
 

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
  2. In a medium saucepan with a tight-fitting lid, heat the olive oil and butter over medium heat. Add the onion and sauté for 3-4 minutes until softened.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the rinsed rice to the pan and toast, stirring constantly, for 2-3 minutes until the edges become slightly translucent.
  5. Pour in the chicken broth, half of the lemon juice, salt, and pepper. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
  6. Simmer on low for exactly 15 minutes. Do not remove the lid.
  7. Remove the saucepan from the heat. Keep the lid on and let the rice rest undisturbed for 10 minutes.
  8. Remove the lid. Add the remaining lemon juice, lemon zest, and fresh parsley. Fluff gently with a fork to combine.
  9. Transfer to a serving bowl and garnish with lemon slices and a pinch of paprika. Serve immediately.

Notes

Toasting the rice and rinsing it beforehand are the keys to fluffy, non-sticky grains.