This easy 30-minute Lemon Basil Rice is perfectly fresh, zesty, and delicious. With star ingredients like butter, fresh basil, lemon juice, and lemon zest, this refreshing side dish pairs well with anything and everything!
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🍚 A Winning Side Dish
This amazing Lemon Basil Rice is an inventive and delicious way to jazz up plain 'ol white rice. Lemon and basil are a classic combination, especially in Mediterranean, Moroccan, and Italian dishes. But don't let that stop you - this healthy side dish would also taste great with Hawaiian Garlic Butter Shrimp Kabobs, Air Fryer BBQ Chicken Drumsticks, or Vietnamese Chicken Curry!
In this lemon basil pilaf, the warm and fluffy rice soaks up the delicate flavor of the lemon juice. It creates a bright and savory sensation that's just splendid when paired with the fresh, almost pepper-like basil. Not only is it really simple to put together, but you can mix in your favorite veggies, herbs, and spices too!
Why You'll Love It
- Fast and easy: This lemon rice only takes 30 minutes with just 5 main ingredients. It doesn't get much simpler than this!
- Versatile: It's a delicious side dish that will pair well with virtually any vegetable, seafood, or meat.
- Healthy: It's dairy-free, gluten-free, vegetarian, and easy to make vegan.
🧂 Ingredients
- White rice: I recommend using long-grain white rice, like jasmine or basmati, for this lemon herb rice. Short and medium-grain rice has more starch, which will result in a stickier rice.
- Water and broth: You can use any combination of water and/or broth. Use low-sodium chicken or vegetable broth for a hint of savoriness, or leave it out completely if you don't have it.
- Unsalted butter: A pat of butter makes the rice extra fluffy, rich, and flavorful. I prefer unsalted to have better control of the seasoning, but salted butter would work too.
- Lemon: Fresh lemon juice is key here! It's much brighter and tastier than the squeeze bottle. Plus, you really want the zest to impart more lemon flavor and essential oils into the dish.
- Fresh basil: You can chop, chiffonade, or tear the basil before adding it into your pilaf. If you have leftover basil, try my Tortellini Caprese, Pea Burrata Prosciutto Pasta Salad, or Pasta with Pink Sauce.
Substitutions & Variations
- You can use pre-cooked or leftover rice in this pilaf but it may not be as flavorful. Heat it up before stirring in the lemon juice, zest, butter, and basil.
- If substituting with brown rice, I would recommend using a rice cooker (Brown Rice setting) or Instant Pot (Manual: High Pressure for 15 minutes with 5 minute natural release) to cook the rice. Adjust the liquids as needed for the equipment you're using.
- If you're using dried basil instead of fresh, start with 2 tablespoon and season to taste.
- Feel free to add your favorite spices! Onion powder, garlic powder, Italian seasoning, or dried parsley would be great.
- Use your favorite fresh herbs in this side dish. Some ideas are cilantro (coriander), dill, fennel, mint, or parsley.
- Feeling cheesy? Feta cheese, goat cheese crumbles, or Parmesan cheese would be a great addition.
- To make this vegan, use vegetable broth or water instead of chicken broth. Replace the butter with refined coconut oil or leave it out.
🔪 How To Make Lemon Basil Rice
First, rinse your rice. Don't skip this step or else you won't get beautiful, fluffy rice! You have two options: place rice in a colander and continuously rinse until the water is clear. Or place the rice in a bowl, cover with water and swirl, drain, and repeat until the water is clear.
Next, add the broth and water into a small pot and cover with a lid. Bring to a boil.
Once the water is boiling, add the rice, salt, and butter. Place the lid back on, turn the heat to low, and boil for 10 minutes - without peeking! Once the 10 minutes are up, turn off the heat and let sit undisturbed for 15 minutes. Resist the urge to peek here too!
Finally, take off the lid and add the lemon juice, zest, and basil. Stir to fluff and combine. Then season to taste.
Using An Instant Pot
To make this lemon herb rice in the Instant Pot, combine 1 cup washed white rice and 1 cup liquid (water or broth). Cook on Manual: High Pressure for 3 minutes, then let release naturally for 10 minutes. Stir in the butter, lemon juice, zest, and ½ teaspoon salt. Then add in the fresh basil.
Using A Rice Cooker
To make this in a rice cooker, cook the rice with water or broth, and adjust the amount of liquid to your rice cooker's instructions. Once cooked, stir in the butter, lemon juice, zest, and ½ teaspoon salt. Then add in the fresh basil and season to taste.
💭 Top Tips
- Don't skip rinsing the rice. It may feel like an extra step but this is important to wash off as much starch as possible. Too much starch will make the rice grains stick to each other, so it'll feel mushy as opposed to fluffy.
- Don't peek at the rice! Keep the pot lid on while it's cooking and resting so the steam doesn't escape. This will ensure a more evenly cooked pilaf.
- When zesting the lemon, be careful to avoid the white pith underneath the skin. It's very bitter and can make the dish unpleasant.
- You could add the lemon juice with the water and broth at the beginning. But I prefer to add it at the end for a fresher and brighter flavor.
🥡 Storing & Freezing
Storing: Let the Lemon Basil Rice cool for 10-15 minutes. Then store in an air-tight container in the fridge for up to 4 days.
Freezing: Let the pilaf cool completely, then transfer to freezer-safe containers or zip-top bags with as much air squeezed out as possible. Store in the freezer for up to 3 months. Pro tip: store flat to save room and don't forget to write a "Reheat By" date.
Reheating: Microwave or warm in a small pot over medium-low heat, covered, until hot. You may need to add a splash of water or broth to rehydrate it, especially if reheating from frozen. The basil will darken in color and won't taste as vibrant, but it'll still be yummy.
Make Ahead: Cook the rice and add the butter and lemon as early as 2-3 days in advance. You don't want to make it too early because it can dry out and lose its fluffy texture. But don't add the basil until it's been reheated and you're ready to serve. Otherwise, it'll wilt and change in color and flavor.
📖 Recipe FAQs
You don't want the rice to absorb too much water or else it'll be waterlogged and mushy. I recommend boiling the liquid first before adding the washed rice.
It can get sticky from overcooking or having too much starch. Use the correct water to rice ratio and cook time, as each type of rice has different instructions. Also make sure to let the rice rest for at least 10 minutes so the moisture can distribute evenly. And very important: rinse your rice! This will remove excess starch, which causes a sticky matrix between rice grains when cooked.
Basil can turn very quickly. I store basil in the container it came from with a dry paper towel inside. Keep basil in the fridge for 1-2 weeks. Also, don't wash it until you're ready to use it, as the excess moisture can make it wilt and spoil.
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📋 Recipe
Lemon Basil Rice
Ingredients
- 1 cup white jasmine rice
- 1 cup water
- ¾ cup low-sodium chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 teaspoon salt plus more to taste
- 1 teaspoon grated lemon zest
- 1½ tablespoon fresh lemon juice about ½ lemon
- ⅓ cup fresh basil chopped
Instructions
- Place rice in a bowl or colander. Rinse until water comes out clear.
- Pour water and broth into a small pot. Cover with a lid and heat on high until boiling.
- Carefully add the butter, rice, and salt. Stir to combine and then place the lid back on. Reduce the heat to low and let simmer for 10 minutes. Try not to peek or else the steam will escape.
- After the 10 minutes, turn off the heat and let sit, covered still, for 15 minutes undisturbed.
- Add the lemon zest and juice. Use a fork or spoon to fluff the rice and season to taste. When ready to serve, stir in basil.
Notes
- Instant Pot: Combine 1 cup washed white rice and 1 cup liquid (water or broth). Cook on Manual: High Pressure for 3 minutes, then let release naturally for 10 minutes. Stir in the butter, lemon juice, zest, and ½ teaspoon salt. Then add in the fresh basil.
- Rice Cooker: Cook the rice with water or broth, and adjust the amount of liquid to your rice cooker's instructions. Once cooked, stir in the butter, lemon juice, zest, and ½ teaspoon salt. Then add in the fresh basil and season to taste.
- You can use pre-cooked or leftover rice in this dish, but it may not be as flavorful or fluffy. Heat it up before stirring in the lemon juice, zest, butter, and basil.
- If substituting with brown rice, I would recommend using a rice cooker (Brown Rice setting) or Instant Pot (Manual: High Pressure for 15 minutes with 5 minute natural release) to cook the rice. Adjust the liquids as needed for the equipment you're using.
- To make this vegan, use vegetable broth or water instead of chicken broth. You can replace the butter with refined coconut oil or leave it out.
Maddy
yum thank you!
Jessa
Awesome, fresh, and easy to make! Highly recommend.
Gerri
Oh this is delicious! The lemon and basil make the rice sing!! Making it for 2nd time today
Jessica
Amazing! Thank you Gerri!!
Jacob Silverback
Lemon butter and basil was a new combo for me. I found this recipe to be delicious.
Jessica
Thank you so much Jacob!