Greek lemon rice is one of those simple-but-memorable dishes - bright, fragrant and endlessly versatile. A squeeze of lemon, good olive oil and fresh herbs lift everyday rice into something special.
This is the version I make at home: easy, comforting and perfect with almost anything you're serving. It's the kind of side dish that quietly steals the show.
Table of Contents
What is Greek rice?
Greek lemon rice (known as rizi lemonato or sometimes rizi pilafi) is a simple, easy rice dish made with long-grain rice, olive oil, lemon and herbs. You'll find it served in Greek homes and tavernas alongside favourites like keftedes, roast chicken, grilled fish or souvlaki. The beauty of this rice pilaf dish is how such basic ingredients can produce so much flavour - bright, herby and comforting all at once.
Why you'll love this recipe
- It's bright, fresh and full of flavour - the lemon and fresh herbs make the rice taste light, sunny and vibrant.
- One pot. Minimal fuss. This is everyday cooking at its best.
- It goes with almost anything - from grilled fish and souvlaki to simple roasted vegetables.
- Ready in around 30 minutes (so weeknight-friendly, dinner-party-worthy).
- It scales beautifully - make a small batch or feed a crowd with ease.
It's the side dish that quietly nudges the main out of the spotlight.
A little side note:
Rice, lemon and olive oil are classic staples in the Greek kitchen - and part of why this dish tastes so fresh and balanced. The lemon adds brightness, the olive oil gives it that silky finish, and the herbs bring it to life. Simple ingredients, doing what they do best.
Greek cooking is often about this balance - fresh lemon for lift, olive oil for warmth, and herbs to bring everything together.
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, regular 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 rice
For the full Greek rice dish see the recipe card below for complete instructions.
- Step 1: 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.
- Step 2: 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.
- Step 3: 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!)
- Step 4: Pour in the chicken stock, stir and bring the rice to a boil.
- Step 5: Cover and cook rice on a simmer on low heat for 12-15 minutes (do NOT remove the lid).
- Step 6: 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).
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- Step 7: Remove the kitchen towel and lid, and add the chopped parsley, dill, lemon zest, lemon juice and seasonings.
- Step 8: Stir to combine all the ingredients thoroughly and serve.
Serving Suggestions
Greek lemon rice is one of those easy rice recipes that just works with whatever you're cooking. Keep it simple, or turn it into a full Greek-inspired spread:
- Vegetarian - Pair it with briam (Greek roasted vegetables) and a simple maroulosalata (Greek lettuce salad). Finish with a generous spoon of tzatziki for creaminess.
- Seafood - Serve alongside grilled fish or my prawn sganaki - the bright lemon flavours compliment seafood beautifully.
- Chicken or Lamb - It's a natural match for grilled souvlaki, slow-roasted Greek lamb, or soutzoukakia (Greek meatballs in tomato sauce).
- Make it a meal - Add chickpeas, a handful of spinach, and extra herbs to the rice right at the end for an easy vegetarian main.
However you serve it, keep a few lemon wedges on the table. A little extra squeeze right before eating makes it sing.
Expert Tips
- Rinse and soak the rice. It removes extra starch and keeps the grains fluffy instead of sticky. It's a small step, but it makes all the difference.
- Choose the right rice. Long-grain rice works best here - basmati or jasmine also do the job nicely. Brown rice will need more cooking time and changes the texture.
- Fresh herbs > dried. But if dried is what you have, use about 1 teaspoon dried for every 1 tablespoon fresh.
- Stock matters. Chicken or vegetable stock adds depth and makes the rice taste like it's been simmering for hours (even when it hasn't).
- Let it rest at the end. Covering the rice with a cloth helps absorb extra steam and keeps the grains separate. It's a simple trick, but it's worth doing.
Storing, reheating and freezing
- Fridge: Store leftovers in an airtight container and use within 3 days.
- Reheat: Warm gently in the microwave or in a pan with a splash of water or stock to loosen the grains.
- Freeze: Cool completely, then freeze flat in a snap-lock bag or airtight container for up to 1 month. Reheat straight from frozen - no need to thaw.
Tip: Add a squeeze of fresh lemon before serving to bring the flavours back to life
Recipe FAQ
Yes - both work well. Basmati will give you a lighter, fluffier texture, while jasmine offers a slightly more aromatic finish. Just make sure to rinse and soak the rice first for the best result.
Add a little more lemon juice at the very end - after cooking - and taste as you go. Fresh lemon added off the heat stays bright and vibrant.
Yes - as long as the stock you're using is gluten-free. Most rice, herbs and citrus are naturally gluten-free.
You can - just replace the stock with water and add an extra pinch of salt to balance the flavours. The dish will still be delicious, just a little more delicate.
Go classic: grilled souvlaki, tzatziki, a simple salad, and some warm bread on the table. Nothing fancy - just good food, shared.
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📖 Recipe
Greek Lemon Rice
Video
Conversions
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.
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Peter's 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.
- 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
Jenn says
How much lemon zest and juice?
Peter G says
See the recipe card for full details.
KC says
A bit more specificity on the amount of lemon juice and zest would be great since lemons come in different sizes 🙂
Peter G says
Sometimes you have to look at an ingredient and think about its size and decide form there?
Michelle Powell says
After you fluff the rice and let it sit to soak up the rest of the moisture, is on the low heat or off heat completely?
Peter G says
It's off the heat.
Scarlett says
This was a tasty recipe and pretty simple to make. I’ve never used a towel to absorb moisture in rice before. My rice was perfect at the simmer time and fluffed up nicely but I did it any way. I found it messy and not a necessary step so I won’t do that step again but will make the recipe again. Thanks for sharing this recipe.
Peter G says
Thank you for your feedback. The kitchen towel idea is something I learnt from my mother. It's not necessary just an idea. Cheers!
Carissa says
This was so yummy, everyone loved it. I served with pork souvlaki and Maroulosalata.
Peter G says
Thank you!
Debbie says
I followed your recipe exactly, except I added 2 tbsp of orzo and it was perfect. I used it to have with pan fried oysters. I used Basmati rice and that was new because I normally just have Jasmine on hand. I didn't find the towel thing messy at all as someone suggested. I don't normally soak my rice. Whatever the difference in this and other recipes, it was such a great texture and flavor, with zero mushiness and just perfect.
Peter G says
Thank you. And thanks for making it your own too! Cheers!