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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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!
- 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.
5 Star Review
“Outrageously delicious!! This will be my new go-to rice. Creamy, absolutely fantastic!”
— Kathleen —
How to Make Lemon Rice
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.
- 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.
The Directions
- 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!
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.
Recipe Tips and Tricks
- 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.
- Adjust the Cooking Time as Needed. Keep in mind that the total amount of cook time for rice will vary slightly between brands and varieties. Consider the suggested cook time referenced in the recipe as a starting point. Always consult the package directions of your rice and adjust accordingly for best results.
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
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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.
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! https://www.wellplated.com/category/recipes-by-type/baked-goodsbreads/
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!
Nena, thanks for taking the time to report back! I’m glad to hear you enjoyed it!
Where do you add the salt ?
Hi Kiki! You should add the salt in Step 1 with the rice and other ingredients. I hope you enjoy it!
What is I add some coconut milk?
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!
Can I use another oil than coconut oil?
Hi Mary! You could try using olive oil instead. I hope you enjoy the recipe!
Hi! I’m very excited to try this but want to substitute quinoa for rice. Does this change the recipe at all? Thanks!
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!
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 flavor
I am so so pleased to hear it Dolly! Thanks for sharing this lovely review!
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 ❣
YAY, so glad to hear it! Thanks for sharing!
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!,
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!
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!
That MADE my day! Thank you for this kind review, Kathleen!
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.
Hi Caroline! So glad you enjoyed it! Thank you for this kind review!
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 plated.com.
I am so so happy to hear that Lorraine. Thank you for sharing!
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.
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!
This sounds yummy! I’m not a fan of brown rice though. Have you tried it with white rice?
Hi Tara! You can use basmati rice! Hope you enjoy it!
This was delicious! I made it with your salmon tacos and some roast tomatoes and everything went so well together. My whole family said this meal is one of their new favorites.
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
A unique and delicious side dish. Mediterranean Shrimp together with this rice equals a perfect combination.
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
Made this last night and it was so good! I used chicken broth instead of coconut water, and followed the instant pot instructions. I will definitely be putting this in my regular rotation.
Hi Tiffany! So glad you enjoyed the recipe! Thank you for this kind review and feedback about using the IP!
I made this recipe with white rice. It did not cook for 45 minutes the time was much less. It was delicious.
Thanks Joan!
This has become my favourite lemon rice recipe. I thought there would be too much lemon juice but it turned out perfect.
Yay! Thank you Pat!
This was a great inspiration for me! I used white rice and just cooked as normal with chicken bouillon. Loved the addition of coconut oil. I have never thought to do that and I will continue to do so thanks to you! Also used cilantro as my herb. I’m so happy at the results!
Glad you enjoyed it, Sarah!
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!