Lemon Basil Rice

Ingredients

• 28 g (2 tablespoons)unsalted butter
• 1shallot, finely diced
• 2garlic cloves, minced
• 475 ml (2 cups)chicken stock or vegetable broth
• 185 g (1 cup)jasmine rice or other long-grain white rice
• 2lemons, zested and juiced
• 15 g (1/4 cup), plus more for garnishfresh basil, minced
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Sauté aromatics

   Melt the butter in a medium saucepan over medium heat. Add the shallot and garlic, then sauté for 2 to 3 minutes, stirring frequently.

2. 2

   Cook the rice

   Add the stock and bring it to a boil. Stir in the rice and salt, then cover the pan and reduce the heat to a simmer. Cook for 20 minutes, or follow the rice packet instructions.

3. 3

   Finish and serve

   Take the pan off the heat and leave it covered for 5 minutes. Transfer the rice to a bowl and fluff it with a fork. Stir in the lemon juice, zest and basil, then season with salt and pepper to taste.

What is lemon basil rice?

This American-style side dish brings together long-grain rice, lemon and fresh basil, with butter adding richness. Its appeal is the contrast between the soft, savoury rice and the bright citrus and herbal finish.

Jasmine rice gives this version a tender, lightly fragrant base. Adding the lemon and basil at the end helps keep their flavours fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 7g protein, 48g carbs, 11g fat.

Most of the carbohydrates come from the rice, while butter contributes much of the fat and the stock provides a little protein. Serve a portion with chicken, fish or beans and plenty of vegetables to round out the plate.

Choosing the rice

Long grain: Jasmine rice or another long-grain white rice works here. Check the packet if you use a different variety, as cooking times and liquid needs can vary.

Stock: Chicken stock gives the rice a savoury base, while vegetable broth makes the dish suitable alongside a meat-free meal. Choose a stock whose saltiness you like, since it affects the final seasoning.

Build the savoury base

Butter: Melt it over medium heat before adding the shallot and garlic. Stir often and cook for 2 to 3 minutes, just until the aromatics soften.

Keep the heat moderate: Browning is not the aim at this stage. Gentle cooking lets the shallot and garlic flavour the butter without scorching.

Cook until tender

Covered simmer: Once the stock boils and the rice is added, cover the pan and lower the heat. Keep the simmer gentle so the rice cooks evenly without the liquid boiling away too quickly.

Check the packet: The method gives 20 minutes as a guide, but rice varieties can differ. The grains should be tender when the cooking time is up.

Rest and fluff

Rest: Leave the pan covered off the heat for 5 minutes after cooking. This gives the rice time to settle before you fluff it.

Fluff gently: Use a fork to separate the grains rather than stirring vigorously. This helps keep the cooked rice light.

Add lemon and basil last

Citrus: Stir in both the zest and juice once the rice has finished cooking. Zest brings fragrant lemon flavour, while the juice adds a sharper tang.

Fresh herbs: Fold in the minced basil just before serving, then taste and adjust the salt and pepper. Keep a little extra basil for the garnish.

What to serve it with

Pairings: Serve the rice alongside chicken or fish, as the lemon and basil complement both. It also works with vegetables for a simpler plate.

Balance the meal: Add a generous serving of vegetables and a protein you enjoy. The rice supplies the starchy component of the meal.

Recipe notes & tips

• Measure the rice and stock before you start so they are ready to add.
• Stir the shallot and garlic frequently as they sauté.
• Keep the lid on while the rice simmers to hold in the steam.
• Use the rice packet's cooking time if it differs from 20 minutes.
• Add the basil after cooking to preserve its fresh flavour.
• Taste before adding extra salt, particularly if your stock is already seasoned.

Variations

• Vegetable broth: Use vegetable broth instead of chicken stock.
• Long-grain rice: Swap jasmine rice for another long-grain white rice.
• Extra herbs: Add a little more fresh basil for a stronger herbal finish.
• More lemon: Increase the lemon flavour with extra zest, adding it gradually to taste.
• Peppery finish: Add a few extra twists of black pepper just before serving.

Common mistakes to avoid

• Rushing the aromatics: Cook the shallot and garlic for the full 2 to 3 minutes, stirring often.
• Boiling too vigorously: Lower the heat after adding the rice so the covered pan stays at a simmer.
• Lifting the lid repeatedly: Keep the pan covered during cooking so steam stays inside.
• Skipping the rest: Leave the rice covered off the heat for 5 minutes before fluffing.
• Adding basil too early: Stir it in after cooking so it retains its fresh character.
• Overmixing the rice: Fluff with a fork rather than beating or stirring it hard.

How to store

Refrigerate leftover rice in a covered container and use within 3 to 4 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions