Lemon Rice Recipe

4.86 from 27 votes

This lemon rice recipe is made with long-grain white rice, butter, fresh lemon juice and zest, and a touch of turmeric for color.

Prep Time5

Cook Time15

Total Time20

Course: Side

Cuisine: American

Servings: servings

Rinse rice in a bowl or fine mesh strainer under cold water until water runs clear, about 1 minute.
Melt the butter in a medium pot over medium heat. Add the rinsed rice and salt and cook until slightly toasted, 3 minutes.
Add water, lemon zest and lemon juice. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for 5-10 minutes.
Sprinkle the turmeric, fluff with a fork and stir until the turmeric is evenly combined with the rice. Serve immediately.

My Top Tip: Toast your rice. Before you add the water to your pan, cook the rice for a few minutes to slightly toast it. This helps to bring out its natural nutty flavors.
Storage: This cooked rice will keep well for up to 3 days in an airtight container. When you're ready to eat, reheat it in the microwave.
Freezing: You can freeze this rice for up to 6 months. For easy storage and quick defrosting, package thin portions in ziplock freezer bags that can be stacked in the freezer. When you're ready to eat, thaw them overnight in the fridge and reheat them in the microwave or on the stovetop with a splash of water.

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