This easy and simple Lemon Rice is ready to report for side dish duty! Chewy brown rice is jazzed up with lemon zest, juice, and fresh parsley.
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5 Star Review
“Outrageously delicious!! This will be my new go-to rice. Creamy, absolutely fantastic!”
— Kathleen —
Why You’ll Love This Easy Lemon Rice Recipe
- The Side That Goes With Everything. I’ve noticed a common denominator with many of my main dishes: from Chicken Tikka Masala to Poached Salmon I almost always recommend serving them with rice. To make meals more special, step up your grain game with this lemon rice recipe.
- Easy to Make. With a few simple ingredients and a saucepan (an Instant Pot or rice cooker will also do), you can make this insanely flavorful and creamy lemon rice. It’s really not any harder than making plain rice (neither is Cilantro Lime Rice)!
- Brown Rice, But Better. I love that this lemon rice has the chewy, satisfying texture of brown rice, but adding lemon and herbs really gives it some oomph. It instantly elevates any meal to a whole new level of scrumptiousness.
Ingredients + Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
- Lemon Juice + Zest. For the brightest lemon flavor, add lemon to rice twice: in the rice’s cooking liquid so it absorbs the flavor AND in the finished fluffy rice for an extra burst. Make sure the juice is freshly squeezed. No bottled lemon juice allowed—trust me, you will notice the difference.
- Parsley. For a fresh-tasting finish of herbaceous flavor.
- Kosher Salt. Salt is a critical ingredient in cooking any kind of grain, from Steel Cut Oats to just about any pasta recipe. It won’t make the rice taste salty; instead, using kosher salt makes rice taste less bland and like its best version of itself.
- Coconut Oil. Adding just a tiny bit of fat makes this a creamy lemon rice recipe with just the right touch of richness. You could also swap for olive oil or butter if that’s what you have in your pantry, or omit it if you prefer. Just know that the rice will lose some of its creaminess.
- Coconut Water. If you’ve never made rice with coconut water, prepare to be amazed. Cooking rice with coconut water doesn’t impart a strong coconut taste; rather, it makes this simple lemon rice creamy.
Step-By-Step Instructions
- Bring to a Boil. Rinse and drain the rice. Bring the rice, coconut water, salt, and coconut oil to a boil.
- Simmer. 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.
- Flavor and Fluff. Remove the rice from the heat, add the lemon zest and juice, then fluff with a fork.
- Rest. Let the lemon rice rest for a few minutes, then stir in the herbs. ENJOY!
Alternate Cooking Methods
- Use the Instant Pot. Making lemon rice in the Instant Pot is one of my favorite methods. 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.
- Use Your Rice Cooker. Refer to your machine’s directions to prepare the rice. Cook until tender and fluffy, then add the lemon juice, zest, and herbs at the end.
Recipe Variations
If you have other herbs in your refrigerator threatening extinction, feel free to chop them up and toss them in. They’re a great way to change the flavor profile of the rice and pair it with different cuisines.
- Greek Lemon Rice. Add thyme and parsley.
- Indian Lemon Rice. Try cilantro and/or mint (see this Turmeric Rice as well).
- Italian Lemon Rice. Sprinkle in some fresh oregano and/or rosemary.
What to Serve with Lemon Rice
- Greek Food. Enjoy as Greek lemon rice by serving it with Greek Chicken.
- Italian Chicken or Sausage Recipes. Crock Pot Sausage and Peppers or Sheet Pan Italian Chicken would be delicious.
- Curries. Instant Pot Lentil Curry and Chickpea Curry would be perfect make-ahead delights.
- Indian Dishes. For Indian lemon rice, try it paired with Instant Pot Chicken Tikka Masala or Instant Pot Butter Chicken.
Lemon Rice
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Servings: 6 servings, about 3 cups
This simple lemon rice is the perfect easy side to serve with salmon, chicken, shrimp, and more. It's a recipe you'll make again and again!
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Ingredients
- 1 cup brown rice
- 1 ¾ cups coconut water plus a few additional tablespoons as needed (or swap unsalted vegetable or chicken broth)
- 1 tablespoon coconut oil
- ¼ teaspoon kosher salt plus additional to taste
- Zest and juice of 1 medium lemon about ¼ cup juice
- 2 tablespoons Italian parsley minced (or any herbs you love*)
Instructions
- 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.
Notes
- *INGREDIENT NOTE: 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 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.
- 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: Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1of 6, about 1/2 cup cookedCalories: 148kcalCarbohydrates: 27gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gPotassium: 269mgFiber: 2gSugar: 2gVitamin A: 113IUVitamin C: 4mgCalcium: 29mgIron: 1mg
Made this earlier as we were entertaining some friends and wanted to have something a little different! I loved the flavor in the rice and how the bright citrus flavor sang through the dish! It was quick, simple and tasty. Thanks so much, Erin!
Thank you Charlotte!
My first attempt at this rice and I’m so glad I chose this recipe. I made this to go with our grilled salmon, and it was just perfect. My family enjoyed it so much that they requested it again this weekend.
So glad to hear you enjoyed it, Kassy! Thank you!
This was a nice way to change up a side of rice and did go really well with fish. I was looking for something quick and flavorful, and this did not disappoint. The bright, fresh taste of the lemon combined with the aromatic spices made this dish a real winner. Thank you!
Glad to hear you enjoyed it, Sandra! Thank you!
This was yummy! Paired it with some shrimp and it went together perfectly. The coconut oil also added a nice flavor to the rice. Will definitely make again!
So pleased to hear, Liz! Thank you!
Do you think that I could use this with leftover brown rice and add the lemon and maybe some peas?
That might work! Let me know how it goes, Jo!
This was my first time adding lemon zest and juice to rice, and it really made a difference. The flavor felt light and a little more “special” than plain rice. I followed the recipe exactly except I used olive oil instead of coconut oil. It did take longer to cook than I expected, but that’s probably just the brown rice. I enjoyed it so much, thanks!
So glad you enjoyed it, Vania! Thank you!
I wasn’t sure about the coconut water at first, but it actually worked out. It didn’t make the rice taste like coconut or anything, it just made it a little creamier than usual. The lemon flavor really popped, especially with the zest in there. Honestly, it’s a fun little upgrade if you’re tired of plain rice.
Thank you Gianna!
I followed the recipe pretty closely, but I think I added too much lemon juice but it was still nice. The texture of the rice was nice though, and I liked the hint of herbs. Next time I’ll go lighter on the lemon and maybe add a bit of butter. Still a good base recipe to tweak. Thanks!
Thank you Tracy!