Easy Lemon Rice Recipe (IP or Stovetop)

Ingredients

• 3 tbspbutter
• 1/2onion, diced
• 1 tbspgarlic, minced
• 285 g (1.5 cups)long-grain white rice, preferably jasmine
• 415 ml (1 3/4 cups) for the Instant Pot, or 475 ml (2 cups) for the hobchicken stock
• 2 tsplemon zest, from 1–2 lemons
• 60 ml (1/4 cup)lemon juice, from 2–3 lemons
• 3/4 tspsalt
• Optional: 2 tsp dried herbs (parsley, basil, dill, oregano or a combination), or 2 tbsp fresh herbs (dill, parsley, basil or a combination)herbs

Instructions

1. 1

   Start the Instant Pot

   Select the sauté function. Once the pot is very hot, melt the butter and sauté the onion for 3–4 minutes, until translucent. Add the garlic and cook for 30 seconds to 1 minute.

2. 2

   Toast the rice

   Stir in the rice and toast for 1–2 minutes, coating the grains in butter.

3. 3

   Add the flavourings

   Add 415 ml (1 3/4 cups) chicken stock, the lemon zest, lemon juice, salt and herbs. Scrape any rice grains down into the liquid. Seal the Instant Pot and press the rice setting.

4. 4

   Release the pressure

   When the Instant Pot signals that cooking is finished, leave it to release pressure naturally for 10 minutes without releasing the steam. Then release the remaining steam, open the lid, fluff the rice with a fork and serve warm.

5. 5

   Start on the hob

   Heat a medium saucepan over medium-high heat. When hot, melt the butter and sauté the onion for 3–4 minutes, until translucent. Add the garlic and cook for 30 seconds to 1 minute.

6. 6

   Toast the rice

   Add the rice and toast for 1–2 minutes, stirring so every grain is coated in butter.

7. 7

   Simmer the rice

   While the rice toasts, microwave 475 ml (2 cups) chicken stock until hot. Add it to the pan with the lemon zest, lemon juice, salt and herbs. Cover straight away and cook over low heat for 20 minutes; the liquid should simmer gently.

8. 8

   Fluff and serve

   When the rice has finished cooking, remove the lid and fluff it with a fork. If it is still a little sticky, let steam escape for 5–10 minutes until it reaches the texture you want.

What is lemon rice?

Lemon rice is a simple rice side dish flavoured with citrus. Versions of lemon rice appear in different cuisines; this recipe is an American-style take, using butter, chicken stock and either an Instant Pot or a saucepan.

Toasting the grains before adding liquid gives the rice a buttery base, while lemon zest and juice bring both fragrant oils and a tangy finish. Optional herbs add another fresh note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 4g protein, 39g carbs, 6g fat.

The rice supplies most of the carbohydrates, while butter provides much of the fat; chicken stock and the small amount of rice contribute some protein. Serve it alongside a protein-rich main and vegetables to make a more balanced plate.

Choose the rice and liquid

Rice: Long-grain white rice, including jasmine, works well here. Rinse it if you usually do so, then drain it thoroughly before toasting so excess water does not affect the cooking liquid.

Stock: Use 415 ml (1 3/4 cups) for the Instant Pot or 475 ml (2 cups) for the hob. The hob version needs more liquid to account for evaporation during its longer, uncovered-to-covered cooking process.

Build the flavour gently

Onion: Sauté it for 3–4 minutes until translucent rather than browned; this softens its flavour and gives the rice a savoury start.

Garlic: Add it after the onion and cook for only 30 seconds to 1 minute. It can scorch if left in the hot butter for too long.

Rice: Stir for 1–2 minutes so the grains are coated in butter. This quick toast helps keep the grains distinct once cooked.

Keep the lemon bright

Zest: Finely zest the lemons before juicing them, taking care to avoid the bitter white pith. The zest contributes aromatic citrus oils throughout the rice.

Juice: Add the measured lemon juice with the stock, rather than relying on the lemons alone to provide the right amount. The recipe uses 60 ml (1/4 cup), which gives the finished rice its tangy character.

Use the right cooking cues

Instant Pot: Let the cooker release pressure naturally for 10 minutes after its rice cycle ends. Releasing the steam immediately skips the resting period specified in the method.

Hob: Keep the heat low enough for a gentle simmer and leave the lid on for the full 20 minutes. If the cooked rice seems sticky, uncover it for 5–10 minutes so some steam can escape.

Choose herbs and sides

Herbs: Parsley, basil, dill and oregano are all options in this recipe. Use 2 tsp dried herbs or 2 tbsp fresh herbs, choosing one herb or a combination.

Serving: Pair the rice with roast or grilled chicken, fish, or vegetables. Its lemon flavour also suits a plate with simply cooked greens.

Recipe notes & tips

• Measure the stock separately for the Instant Pot and hob versions.
• Zest the lemons before cutting them to juice.
• Drain rinsed rice well before adding it to the butter.
• Add garlic only after the onion has softened.
• Let the Instant Pot release pressure naturally for 10 minutes before venting.
• Use fresh herbs for a more pronounced herbal finish.

Variations

• Fresh herbs: Stir in chopped parsley, dill or basil using the fresh-herb amount in the ingredients.
• Dried herbs: Choose parsley, basil, dill, oregano or a mixture for a pantry-friendly version.
• More citrus: Add a little extra lemon zest at the end if you want a stronger citrus aroma.
• Vegetable stock: Use vegetable stock instead of chicken stock for a meat-free version.
• Black pepper: Add a few grinds at the table for a gently peppery finish.

Common mistakes to avoid

• Garlic browning: Add it after the onion and cook for just 30 seconds to 1 minute.
• Rice sticking: Stir as it toasts so the grains are coated in butter rather than left against the pan.
• Wrong stock amount: Use 415 ml for the Instant Pot or 475 ml for the hob.
• Instant venting: Wait 10 minutes after the rice cycle ends before releasing the remaining steam.
• Lifting the hob lid: Keep it covered for the full 20-minute simmer so the rice cooks in the measured liquid.
• Sticky rice: After cooking, leave it uncovered for 5–10 minutes to let steam escape.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water or stock if the rice has dried out.

Frequently asked questions