Luscious Lemon Rice reporting for side dish duty! It’s creamy, healthy, and a glorious iteration of that serendipitous place where super simple meets ultra effective. Follow this recipe and punch up the pizzazz factor of your plate!

Easy and Healthy Creamy Lemon Rice with Herbs

I’ve noticed a common denominator with many of my main dishes: I almost always recommend serving them with rice. (Starter reference: Egg Roll in a Bowl, Red Lentil Curry, Sheet Pan Chicken with Rainbow Vegetables, and every one of these healthy stir fry recipes.)

Did I give much thought to said rice, however?

NOPE. That was my miss.

Long ago, I committed to creating brown rice recipes over regular white rice recipes for the greater health benefits (fiber! protein! nutrients!), and now I prefer brown rice’s mildly nutty flavor too.

Beyond the whole-grain decision, however, I didn’t consider much else.

One bite of lemon rice, and I realized how egregiously I’d been ignoring the potential of rice recipes.

Not only is lemon rice good for your health, but it is absolutely scrumptious.

With a few minor, so-easy-it-barely-counts tweaks, you can make creamy, flavorful rice that will instantly elevate your at-home dinner experience.

This rice recipe is a subtle but impactful change that you’ll thank yourself for with every forkful.

A pan of Lemon Rice

How to Make Lemon Rice

Here’s the thing: making lemon rice is exactly like making brown rice…except better.

Rather than cooking brown rice with only water and a pinch of salt (you are salting your rice, aren’t you? that’s Step 1), today’s rice is strutting the whole-grain runway sporting fresh lemon juice, lemon zest, and a total game-changer ingredient that makes the rice extra creamy.

The Ingredients

  • Brown Rice. Use any kind you like. Long-grain brown rice is what I usually have around, but you can use basmati rice or short-grain brown rice instead. Simply adjust the cook time to match (reference the back of the rice package).
  • Lemon Juice + Zest. Yes, you can put lemon in rice water; it’s the key to the flavor here! Make sure the juice is fresh, and you will be deliciously rewarded. No bottled lemon juice allowed—trust me, you will notice the difference.
  • Fresh Herbs. If you are feeling it and/or have some herbs in your refrigerator threatening extinction, chop them up and toss them in. You can use the herbs to change the flavor profile too. Looking for Greek lemon rice? Add thyme and parsley. Enjoy Indian rice recipes? Try cilantro and/or mint.
  • Kosher Salt. A critical ingredient to cooking any kind of rice. It won’t make the rice taste salty; rather, using kosher salt makes rice taste less bland and like its best version of itself.
  • Coconut Oil. Adding a tiny bit of fat to the rice gives it some unctuousness. You could also swap butter or omit it if you prefer.
  • Coconut Water. Two of my best friends (hi Kate and Conor!) introduced me to the concept of cooking rice with coconut water instead of regular water, and I am completely smitten with the results. Cooking rice with coconut water doesn’t impart a strong coconut taste, but it does create especially creamy lemon rice and adds a natural richness and sweetness. If you can’t find coconut water or don’t care to purchase it, you can make this rice with regular water or (for bonus flavor) chicken or vegetable broth.

You can find coconut water at almost any grocery store. Be sure to buy straight-up, regular, 100% coconut water (like this one or this one), not a coconut-flavored beverage (like this one).

A saucepan with an easy and delicious side dish

The Directions

  1. Rinse and drain the rice. Bring the rice, coconut water, salt, and coconut oil to a boil.
  2. Cover and simmer over low heat for 45 minutes (or however long your bag of rice suggests). If it starts to stick or become dry, add extra coconut water.
  3. Remove the rice from the heat, add the lemon zest and juice, then fluff with a fork. Let it rest for a few minutes, then stir in the herbs. DIG IN!

Lemon Rice Cooking Options

To cook lemon rice, you’ll want to essentially follow the directions on the back of your bag of rice for the approximate cook time. But, you’ll use the ingredients in this recipe instead.

Here are the different cooking options you can use to prepare your rice:

  • Stovetop. Follow the directions as written below.
  • Instant Pot. My favorite way to cook rice is in my Instant Pot. The perfect, not-too-dry, not-too-mushy, gratifyingly sticky rice it makes is reason enough to purchase one. Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
  • Rice Cooker. Refer to your machine’s directions to make lemon rice in rice cooker. Add the lemon juice and zest at the end.

As far as how to cook lemon rice in the crock pot or make baked lemon rice—neither of these methods did the trick for me. The crock pot rice was too mushy, and the baked rice felt unnecessarily complicated.

A plate of Lemon Rice

How to Store, Reheat, and Freeze

  • To Store. Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Gently rewarm rice in a saucepan on the stovetop over medium-low heat. Stir frequently, and add splashes of coconut water or regular water as needed if the rice becomes dry. You can also reheat in the microwave.
  • To Freeze. If you want something to do with lots of rice (leftovers are always a good thing), you can freeze it. Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recipes That Go Well with Lemon Rice

What I love about this vegetarian rice recipe is that despite being dead simple (and thus allowing me to divert my attention elsewhere), it still manages to taste elevated, intentional, and like something that demands much more effort than it actually requires, especially when paired with a delicious main dish.

Here are a few of my favorite suggestions:

Or enjoy this lemon rice with onion or other veggies for a simple, light lunch or side. I think adding some caramelized onions would take this lemon rice side dish to the next level.

One of the best rice recipes with lemon

More Easy Rice Recipes for Dinner

Recommended Tools to Make Rice Recipes

  • Citrus Juicer. You can add lemon juice to rice to flavor it, and this tool makes it easy.
  • Instant Pot. My favorite tool for making rice recipes.
  • Medium Saucepan. If you’re making your lemon rice on the stove, this pan is perfect.

What dish will you serve with lemon rice? I’d love to hear what you think once you try it!

Easy and Healthy Creamy Lemon Rice with Herbs

Lemon Rice

4.88 from 8 votes
This creamy Lemon Rice is bright, healthy, and super easy to make! The perfect side dish with fish, chicken, Greek food, Indian food, and more!

Prep: 5 mins
Cook: 55 mins
Total: 1 hr

Servings: 6 servings, about 3 cups


  • 1 cup brown rice
  • 1 3/4 cups coconut water plus a few additional tablespoons as needed (or swap unsalted vegetable or chicken broth or stock, though I highly recommend trying the coconut water version at least once!)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon kosher salt plus additional to taste
  • Zest and juice of 1 medium lemon about 1/4 cup juice
  • 2 tablespoons minced Italian parsley or any herbs you love*


  • Rinse and drain the rice. Combine the rice, coconut water, salt, and coconut oil in a medium saucepan and bring to a boil.
  • Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook for 45 minutes. Check a few times, especially towards the end as the rice cooks. If at any point it looks like it is becoming dry or sticking, splash in additional coconut water as needed.
  • Remove from the heat. Add the lemon zest and lemon juice and then fluff with a fork to combine. Cover and let rest for 10 minutes. Stir in the parsley. Enjoy warm.


  • *Feel free to change this recipe up with any herbs you love or have on hand, or simply omit them. I like parsley, dill, or thyme with Greek recipes and fish or shrimp. Cilantro and/or mint is delicious for Thai or Indian recipes.
  • TO STORE: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw in the refrigerator.
  • TO MAKE IN THE INSTANT POT: Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
  • TO MAKE IN A RICE COOKER: Refer to your machine’s directions. Add the lemon juice and zest at the end.


Serving: 1of 6, about 1/2 cup cookedCalories: 154kcalCarbohydrates: 28gProtein: 3gFat: 3gSaturated Fat: 2gFiber: 2gSugar: 2g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Sounds great! What does the coconut oil add to this recipe? I’ve never added an oil to rice.  How else do you use coconut oil if I add it to my pantry.  I learn so many great tips from you, which is helping me enjoy cooking more and expand my repertoire. I love to bake, but cooking was never my forte.  5 stars

    1. Hi Kathryn, adding the coconut oil adds a little bit of richness and helps the rice taste more satisfying. I use coconut oil in many of my baking recipes, which you can check out here!

  2. I made this in the Instant Pot as directed, and the rice turned out al dente — and creamy. It was delicious! I used the coconut water, along with the tablespoon of coconut oil, and that provided a nice balance to the lemon. Another great recipe we’ll be making again! Thank, Erin!5 stars

    1. Hi Fariha, I have not tried to add coconut milk, but you could experiment with it. If you try it, I’d love to hear how it goes!

  3. Hi! I’m very excited to try this but want to substitute quinoa for rice. Does this change the recipe at all? Thanks!

    1. Hi Jordie! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!

  4. I made this dish on Sunday too add on with my other food groups and it was so different from the regular plain bland rice, thank you for helping me add a touch of flavor5 stars

  5. I tried this recipe with a substitute of lime with white rice and used parsley flakes and it turned out great tasting and looking….yayyy no more boring rice :) Thank you ❣5 stars

  6. I don’t have coconut water right now, can I substitute some coconut milk? I just discovered your site and I love it! I was looking for a new recipe to cook Kokanee salmon. So happy I settled on your recipe with rosemary and lemons. Delicious!!! I have been looking over your site, your other recipes and your cookbook. Love everything I am seeing. You talk about your blog- – how do I view your blog? Thank you so much!,

    1. Hi Laura! You can use regular water or a broth here instead. THANK YOU so much for your kind words! This website is my blog, so you can find recipe posts and other fun posts on my travels, shopping, home renovations, and more!

  7. Outrageously delicious!! Thanks so very much for this recipe, Erin. I googled ‘chicken kabobs’ last night (in a jam!) for a quick recipe for a late weekday evening dinner (I’ll also leave a review for those!) and ran across your Lemon Rice recipe. EUREKA! I’m so excited – didn’t have coconut water on hand but used chicken stock, coconut oil and of course, fresh lemon with parsley from my terrace garden. This will be my new go-to rice. Creamy, absolutely fantastic!! Thanks from your newest fan!5 stars

  8. Great recipe. I actually made it with 3 cups of instant whole grain brown rice and chicken stock. I kept it warm in a sprayed cooking canola oil in a slow cooker on warm. It was a hit at the pot luck with grilled chicken and vegetables. I only used 1 lemon for the 3 cups of uncooked rice which was plenty. Thanks a lot. I will use this recipe again.

  9. This is a delicious recipe! It’s actually refreshing. I did choose to add a bit more coconut water in place of the coconut oil. I will share it with others. Thank you, well stars

  10. Hello, if you are making the rice in an instant pot, I noticed that you stated to cook the rice on high pressure for 22 minutes, then let the pressure release naturally for 15 minutes, what exactly did you mean by letting the pressure release naturally? The recipe sounds amazing and I plan to cook the rice this weekend.

    1. Hi LaVerne, on the instant pot there is the release valve to vent the steam located on top of the lid. When you naturally let it release, you don’t touch that valve. When you do a quick release, you push the release valve to the “venting” position. Hope this helps!