Lemon Butter Rice

Name: Lemon Butter Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) long-grain white rice, such as basmati or jasmine; 2½ cups (600 ml) chicken or vegetable broth; 3 tablespoons (42 g) unsalted butter, divided into 1 tablespoon for toasting and 2 tablespoons for finishing; 2½ tablespoons (37 ml) fresh lemon juice; 1 teaspoon (6 g) lemon zest, finely grated, finely grated from unwaxed lemons; sea salt, to taste; freshly ground black pepper, to taste; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Fragrant white rice infused with bright lemon juice and zest, enriched with butter, and finished with fresh herbs. This Mediterranean-inspired side is light yet luxurious, with a subtle citrus tang that complements grilled fish, roasted chicken, or vegetables.

Prep: 5 min
Cook: 20 min
Wait: 10 min
Total: 35 min
Makes: 4 servings (about 3 cups cooked rice)

Save to My Kitchen Jump to recipe

Steps

Before you start

Measure rice and broth accurately for fluffy, not mushy rice
Have all ingredients prepped and within reach before you start cooking
Use fresh lemon juice, not bottled, for the best flavor

1
Toast the rice
- In a medium saucepan, melt 1 tablespoon of butter over medium heat.
- Add the rice and stir constantly for 1–2 minutes until lightly golden and fragrant, coating each grain with butter.
- This step prevents the rice from becoming mushy and adds a subtle nutty flavor.
+ Show details− Hide details
Ready when: Rice is light golden and fragrant
Tip: Do not skip toasting; it gives the rice better texture and keeps grains separate.
2
Add broth and lemon juice
- Pour the broth and lemon juice into the pan.
- Stir once to combine, making sure no rice sticks to the bottom.
- Increase heat to medium-high and bring to a simmer.
+ Show details− Hide details
Ready when: Liquid is simmering and just starting to boil
3
Cook covered until tender
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and cook for 15–18 minutes without lifting the lid.
- The rice will absorb the liquid and become tender.
- Listen for a gentle simmer under the lid; if it's too vigorous, lower the heat slightly.
+ Show details− Hide details
Ready when: All liquid is absorbed and rice is tender to the bite
Tip: Resist the urge to lift the lid during cooking, as steam escapes and disrupts the cooking.
4
Rest and fluff
- Remove from heat and let the rice rest, covered, for 5 minutes.
- Then remove the lid and fluff the rice gently with a fork, breaking up any clumps.
+ Show details− Hide details
Ready when: Rice is fluffy and grains are separate
Tip: The rest period is crucial; it allows carryover cooking to finish and steam to redistribute.
5
Finish with butter, zest, and seasoning
- Stir in the remaining 2 tablespoons of butter, lemon zest, and a pinch of sea salt and black pepper to taste.
- Gently fold these in until the butter is melted and the zest is evenly distributed throughout the rice.
+ Show details− Hide details
Ready when: Butter is melted and zest is evenly distributed
Tip: Add butter and zest off the heat to preserve the bright, fresh lemon flavor.
6
Garnish and serve
- Transfer the rice to a serving bowl.
- Top with fresh chopped parsley if using.
- Taste and adjust seasoning as needed.
- Serve hot alongside grilled fish, roasted chicken, or vegetables.
+ Show details− Hide details
Tip: Add parsley just before serving to keep its color and fresh flavor vibrant.

Good to know

Tips

Use unwaxed lemons for zesting to avoid pesticide residue; if only waxed lemons are available, wash thoroughly under hot water first.
The ratio of liquid to rice (2.5:1.5) is precise; measuring by volume or weight both work, but be consistent for the best results.
For extra flavor, toast a pinch of dried herbs like oregano or thyme with the rice in step 1.
Lemon juice is acidic and can make rice slightly softer; if you prefer firmer grains, reduce the juice to 2 tablespoons and add a splash of water instead.

Storage & reheating

Store cooled rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth over medium-low heat for 3–4 minutes, stirring occasionally, until warmed through. Do not freeze, as reheating can make the rice dry.

Substitutions

chicken or vegetable broth → vegetable broth or water. Water works but will be less flavorful; vegetable broth is a lighter alternative if making this vegan.
unsalted butter → olive oil (use 3 tablespoons total: 1 for toasting, 2 for finishing). Olive oil creates a lighter, more traditionally Mediterranean version; use good-quality extra-virgin oil for finishing.
long-grain white rice, such as basmati or jasmine → jasmine or arborio rice. Jasmine rice is fragrant and slightly sticky; arborio gives a creamier texture but longer cooking time (20–22 minutes).
fresh flat-leaf parsley, finely chopped → fresh dill, chives, or mint. Dill pairs beautifully with lemon and fish; mint adds a Mediterranean freshness.