This classic Greek lemon rice recipe is easy to prepare, resulting in a flavourful and fragrant rice dish that is perfect for any occasion. It can be served as a side dish or a main course and will please the fussiest eaters.
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What is Greek rice?
It's a popular Greek side dish served in Greece and Greek restaurants. It accompanies many other Greek specialties such as patates sto fourno, keftedes or chicken souvlaki. Its popularity is because it uses simple ingredients to produce maximum flavour. It's commonly referred to as "rizi lemonato" or "rizi pilafi".
Why you'll love this recipe
- This recipe is simple and easy to follow.
- The lemon and herbs combined make it a flavour powerhouse.
- It's a one-pot wonder!
- It'll be ready in half an hour!
- It's flexible enough to be served as a heartier side dish or as a main meal. It pairs beautifully with my Cajun honey butter salmon and grilled asparagus in foil for the ultimate feast!
Ingredients and substitutions
- Rice: I prefer plain long-grain rice for this recipe. You can use basmati or jasmine rice. Don't use arborio or sushi rice. Also, please note white rice is preferable.
- Olive oil: use Greek extra virgin olive oil for added flavour. If you want richness, add unsalted butter and olive oil (it tastes delicious).
- Onion: use a red onion for sweetness - sub with white, brown or green onions (the recipe is very flexible).
- Garlic: one or two garlic cloves are perfect. Add more if you're a garlic lover!
- Chicken stock: I prefer to use chicken stock for this recipe. Its concentrated flavour makes it the perfect partner for rice. Chicken broth or chicken bouillon will work as well. However, if you're vegetarian or vegan, use vegetable broth or stock instead.
- Lemon: use the juice of one lemon and the lemon zest for the perfect ratio. If you prefer your rice on the "tangier side", add more.
- Fresh herbs: fresh parsley and dill complement the fresh lemon juice perfectly. Fresh mint works well too.
How to make Greek lemon rice pilaf
See the recipe card below for complete instructions.
Place the rice in a bowl and add enough water to cover it. Let it soak for 20-30 minutes. Then, rinse the rice using a colander until the water runs clear. Drain and set aside.
Heat the olive oil over medium heat in a large skillet or pot. Add the chopped onions and the minced garlic and cook until translucent and fragrant.
Add the rice and stir continuously - this will allow the rice to "toast" and absorb the flavours of the sautéed onion and garlic (and make it flavourful!)
Pour in the chicken stock, stir and bring the rice to a boil.
Cover and simmer on low heat for 12-15 minutes (do NOT remove the lid).
Fluff the rice with a fork, cover it with a kitchen towel, and replace the lid. (this will allow the rice to absorb any excess moisture).
Remove the kitchen towel and lid, and add the chopped parsley, dill, lemon zest, lemon juice and seasonings.
Stir to combine all the ingredients thoroughly and serve.
Serving Suggestions
- For a complete vegetarian feast pair this famous Greek rice with some Greek roasted vegetables and a Greek lettuce salad. Add some tzatziki on the side - it doesn't get any easier than that!
- If you prefer something a little more substantial - pair this great recipe with my Greek lamb or soutzoukakia.
Expert Tips
- If you want your rice to turn out well, wash and soak it thoroughly - this will help eliminate any excess starch, which can make the rice sticky (something that you don't want). Soaking the rice will also shorten the cooking time, ensuring the inside cooks faster.
- The type of rice used in this recipe is essential. Using brown rice will alter the dish's profile and require additional cooking time. For brown rice, follow the instructions on the packet.
- If using dried herbs, change the amounts: for each tablespoon of fresh herbs, use 1 teaspoon of dried.
- To make this Greek rice yellow, add a teaspoon of ground turmeric.
- The key to this rice pilaf is to use freshly squeezed lemon juice and to cook it in chicken or vegetable stock to boost flavour.
- Ensure you complete the last step. Covering the rice allows it to soak up any excess steam and moisture and separates the grains. Plus, who likes mushy rice? 😮
Storing, reheating and freezing
- It's best to enjoy this great side dish on the day it's made. If you have any leftovers, store them in an airtight container, place them in the refrigerator, and use them within three days.
- Reheat in the microwave for 2 minutes on HIGH.
- Freeze the cooled rice in freezer bags and flatten it to about 1 inch. Remove as much air as possible before sealing tightly. Use within one month and reheat from frozen in the microwave.
Recipe FAQs
The juice of one lemon is sufficient. Depending on the size and quality of your lemons, this equals approximately ¼ cup.
Video - how to make it
More recipes using rice
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📋 Recipe
Greek Lemon Rice
Ingredients
- 200 grams long grain rice, soaked, washed and drained (see note 1)
- 60 ml olive oil, (see note 2)
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 500 ml chicken stock, (see note 3)
- 2 tablespoon dill, fresh, finely chopped (see note 4)
- 1 teaspoon lemon zest, (zest of 1 lemon)
- 1 lemon, juiced
- 2 tablespoon parsley, fresh, finely chopped
Instructions
- Place the rice in a bowl and add enough water to cover it. Let it soak for 20-30 minutes. Then, rinse the rice using a colander until the water runs clear. Drain and set aside.
- Heat the olive oil over medium heat in a large skillet or pot. Add the onions and garlic and cook until translucent and fragrant.
- Add the rice and stir continuously - this will allow the rice to "toast"and make it flavourful.
- Add the chicken stock, stir and bring to a boil.
- Cover and simmer on low heat for 12-15 minutes (do NOT remove the lid). The rice is ready when the stock is absorbed, and the rice is soft but firm to the touch.
- Fluff the rice with a fork, cover it with a kitchen towel, and replace the lid. (this will allow the rice to absorb any excess moisture). (see note 5)
- Remove the kitchen towel and lid, and add the fresh parsley, dill, lemon zest, lemon juice and seasonings.
- Stir to combine all the ingredients thoroughly and serve.
Notes
- If you want your rice to turn out well, wash and soak it thoroughly - this will help eliminate any excess starch, which can make the rice sticky (something that you don't want). Soaking the rice will also shorten the cooking time, ensuring the inside cooks faster.
- The type of rice used in this recipe is essential. Using brown rice will alter the dish's profile and require additional cooking time. For brown rice, follow the instructions on the packet.
- Use Greek extra virgin olive oil for added flavour. If you want richness, add a combination of unsalted butter and olive oil (2 tablespoon butter & 2 tablespoon olive oil).
- I prefer to use chicken stock for this recipe. Its concentrated flavour makes it the perfect partner for rice. Chicken broth will work as well. However, If you're vegetarian or vegan, use vegetable broth or stock instead.
- If using dried herbs, change the amounts: for each tablespoon of fresh herbs, use 1 teaspoon of dried.
- Ensure you complete the last step. Covering the rice allows it to soak up any excess steam and moisture and separates the grains. Plus, who likes mushy rice?
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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