Greek food has a special place in my heart, especially the simple side dishes that make every meal feel complete. One of my go-to favorites is Greek lemon rice, but I used to struggle getting that perfect restaurant taste at home. Then I discovered my rice cooker could do all the heavy lifting. Now, instead of hovering over a pot on the stove, I just add my ingredients, press a button, and let the magic happen. The combination of fresh lemon and herbs turns plain rice into something that makes my whole family happy. Best part? It’s so easy, I can prep it while making the main dish, and there’s hardly any cleanup. If you love Greek flavors but want to keep things simple in the kitchen, this recipe is exactly what you need.
Why You’ll Love This Greek Lemon Rice
- Effortless preparation – Your rice cooker does most of the work – just add the ingredients, press a button, and let it cook to fluffy perfection.
- Fresh Mediterranean flavors – The combination of lemon, herbs, and garlic brings the taste of Greece right to your kitchen without any fancy ingredients.
- Perfect side dish – This rice pairs beautifully with grilled meats, fish, or roasted vegetables, making it a reliable go-to for any meal.
- Basic ingredients – You probably have most of these ingredients in your pantry already, and they’re easy to find at any grocery store.
- Make-ahead friendly – This rice keeps well in the fridge and reheats perfectly, making it great for meal prep or busy weeknight dinners.
What Kind of Rice Should I Use?
While this recipe calls for basmati rice, you’ve actually got several options that will work beautifully in this Greek-style dish. Basmati rice is a great choice because its long grains stay fluffy and separate after cooking, plus it has a lovely subtle aroma. You could also use jasmine rice or even long-grain white rice – just keep in mind that jasmine will add a slightly different fragrance to your finished dish. Before cooking, it’s worth taking a minute to rinse your rice under cold water until the water runs clear, which removes excess starch and helps prevent clumping. If you’re watching the clock, know that brown rice varieties will take significantly longer to cook than white rice, so stick with white rice options if you’re short on time.
Options for Substitutions
This Greek rice dish is pretty adaptable – here are some handy swaps you can try:
- Basmati rice: While basmati gives the best texture, you can use jasmine rice or long-grain white rice instead. Just keep the same liquid-to-rice ratio. Brown rice works too, but you’ll need to increase cooking time and liquid amount by about 25%.
- Fresh dill: No fresh dill? Use 1 teaspoon dried dill instead. You could also swap it with fresh parsley or mint for a different but still Mediterranean flavor.
- Chicken broth: Vegetable broth works perfectly fine to make this dish vegetarian. You can even use water, but add an extra 1/4 teaspoon of salt to make up for the lost flavor.
- Fresh lemon: If you don’t have a fresh lemon, you can use 3 tablespoons of bottled lemon juice, plus 1 teaspoon dried lemon zest or 1/4 teaspoon lemon extract for that citrus kick.
- Fresh garlic: In a pinch, substitute fresh garlic with 1 teaspoon garlic powder – though fresh really does taste better in this recipe!
Watch Out for These Mistakes While Cooking
The biggest mistake when making Greek lemon rice is not rinsing the basmati rice thoroughly before cooking, which can lead to sticky, clumpy results – rinse until the water runs clear to remove excess starch and achieve perfectly fluffy grains.
Another common error is adding too much lemon juice at the beginning, which can make the rice taste bitter and prevent proper cooking – instead, start with a smaller amount and adjust the flavor with additional fresh lemon juice after cooking.
The liquid-to-rice ratio is crucial in a rice cooker, so make sure to use exactly 1.5 cups of chicken broth for every cup of rice, and avoid lifting the lid during cooking as this releases essential steam and can lead to undercooked rice.
For the best aromatic results, sauté the onions and garlic in olive oil until softened before adding them to the rice cooker, and remember to let the rice rest for 10 minutes after cooking before fluffing with a fork to allow the flavors to meld together perfectly.
What to Serve With Greek Lemon Rice?
This bright and zesty rice dish makes a perfect side for so many Mediterranean-inspired meals! It pairs wonderfully with grilled chicken souvlaki, lamb chops, or fish like salmon or sea bass – the lemony flavor really complements any protein you choose. For a complete Greek-style dinner, serve it alongside some Greek salad with chunks of feta cheese and kalamata olives. You can also keep things simple by adding some roasted vegetables like zucchini, bell peppers, and eggplant on the side, finished with a drizzle of olive oil and a sprinkle of fresh herbs.
Storage Instructions
Keep Fresh: This Greek lemon rice stays good in the fridge for up to 5 days when kept in an airtight container. It’s actually one of those dishes that tastes even better the next day, as the lemon and herbs have more time to mingle together!
Freeze: Want to make a bigger batch? No problem! Let the rice cool completely, then pack it in freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To bring your rice back to life, sprinkle a few drops of water over it and microwave in short bursts, stirring in between. You can also steam it in a pan with a splash of water. Once warm, fluff it with a fork and add a little fresh dill if you want to brighten it up!
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 15-20 g
- Fat: 40-50 g
- Carbohydrates: 120-130 g
Ingredients
- 3 cups basmati rice
- 2 tablespoons olive oil
- 1/2 medium onion, thinly sliced
- 5 cloves garlic, thinly sliced
- Zest and juice of 1 large lemon
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh dill, plus extra for garnish
- Chicken broth
Step 1: Prepare and Soak the Rice
Begin by rinsing 3 cups of white basmati rice until the water runs clear.
This helps to remove excess starch and prevents the rice from becoming sticky.
After rinsing, let the rice sit in water while you prepare the other ingredients.
Step 2: Sauté Aromatics and Blend Flavors
In a saucepan, heat a sufficient amount of olive oil over medium heat.
Add finely chopped onions and garlic, along with a pinch of salt, cumin, and oregano.
Sauté these ingredients until the onions become translucent and fragrant.
Add lemon zest to the mix and then add the drained basmati rice.
Pour lemon juice over the rice and stir well to coat each grain with the olive oil, herbs, and lemon.
Step 3: Cook the Rice
Transfer the flavorful rice mixture to your rice cooker.
Pour enough chicken broth into the rice cooker to slightly exceed the 3 cup mark for white rice.
If you prefer, you can continue cooking the rice on the stovetop, ensuring you have enough liquid and keeping the heat low to prevent burning.
Turn on the rice cooker and let it complete the cooking process.
Step 4: Finish and Serve
Once the rice is cooked, add additional lemon juice and finely chopped fresh dill for a burst of freshness and flavor.
Though some recipes recommend adding butter at this stage for extra richness, you can opt to skip it, as the rice is already flavorful.
Serve your zesty, herb-infused basmati rice hot and enjoy!