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Transport yourself to the sunny shores of the Mediterranean with this vibrant Greek Lemon Rice recipe. Picture perfectly cooked fluffy rice infused with tangy lemon juice, bright fresh herbs, and salty crumbled feta cheese. Perfect as a side dish with grilled meats and seafood, or enjoyed on it’s own, get ready to celebrate the simplicity of Greek cuisine with every bite of this delicious pilaf!

“You absolutely had me at “zippy”! This is such a delicious rice recipe! I usually have rice as a side dish with curry, but this lemon rice is the star at every meal. Thank you!”

– Shammi
Overhead photo of a bowl of lemon rice with greek seasonings, lemon zest, fresh herbs, and feta cheese.

Updated: This recipe was originally published in August 2021. I’ve made updates the article below to include more information about making Greek rice with lemon at home. 

Hi, friends! If you are looking for a new and exciting side dish to add to your recipe box, look no further than this easy lemon rice! Say goodbye to boring, bland white rice and hello to bright, fresh, herbaceous restaurant-style Greek rice!

Table of Contents

About this Greek lemon rice recipe

This fragrant lemon rice is savory, refreshing and bursting with zippy citrus flavor! It’s infused with rich butter, mellow onions, aromatic garlic, tart lemon, flavorsome Greek seasonings, dry white wine, fresh herbs and tangy, crumbly feta cheese! This rice is perfectly tender, fluffy and amazingly delicious!

Plus, you can easily customize this greek rice pilaf to your specific taste! Do you love a bold lemon flavor? Throw in more lemon zest! Do you prefer a veggie-centric side dish? Simply toss in some cucumber, tomatoes or avocado! This recipe is a delicious, fast and super easy way to spruce up boring ‘ole white rice!

And, did I mention this rice is ridiculously easy to prepare!? With just a few simple ingredients and 25 minutes, you can prepare the a restaurant-worthy side dish in your very own kitchen!

If you’re looking for more carb side dishes with fresh lemon, be sure to try this fan-favorite lemony couscous next!

Why you’ll love this recipe

  • Easy to find and affordable ingredients: This lemon rice greek recipe requires just 7 simple and affordable ingredients (plus a few pantry staples)!
  • One pot recipe: This rice is made in just one pot on the stovetop!
  • Quick to prepare: This recipe for greek rice only requires 5 minutes of active, hands on preparation! And, with just a few quick and easy steps, you can have the best Greek rice ready and on the table in less than 30 minutes!
  • Plenty of fresh lemon flavor: Double the lemon, double the yum! This rice utilizes both fresh lemon zest and juice for the brightest tart lemon flavor!
  • Easy to customize: This recipe is totally flexible, allowing you to get creative! I’ve included a few tasty mix-in and garnishing options to take your rice to the next level of deliciousness!
  • Stores great in the refrigerator or the freezer: Leftovers taste amazing and make the perfect base for grain bowls, a delicious addition to salads, or a wonderful side for quick heat-and-eat dinners!

What is Greek rice pilaf?

Greek lemon rice is a simple and delicious side dish featuring white rice cooked with broth and infused with fresh lemon juice, lemon zest, a selection of fresh herbs and various aromatic spices. Greek rice is tender, fluffy and bursting with bright lemon flavor!

It’s important to note that Greek lemon rice is not the same thing as Indian lemon rice. Greek rice is white in color, while Indian rice is yellow in color due to the inclusion of turmeric. As well, while Greek lemon rice is cooked in broth (or water), Indian yellow rice is made with a combination of broth and milk, yielding a creamier texture.

Overhead photo of raw rice grains, greek seasonings, two lemons, an onion, fresh herbs, white wine, and crumbled feta organized in individual bowls on a kitchen counter.

ingredients in lemon greek rice

  • Rice: You can use any variety of long-grain white rice; however, I personally prefer the fluffier texture of Jasmine or Basmati rice.
  • Oil/Butter: You need a touch of fat to sweat the onions and garlic. I prefer to use a combination of olive oil and unsalted butter for the richest flavor; however, you can use just one or the other.
  • Onion: Half a yellow onion provides a touch of mild onion flavor. For a sweeter flavor, you can swap out the yellow onion and use shallots instead.
  • Garlic: Two cloves of garlic provide a distinctive, punchy taste. Make sure you use fresh garlic and mince it yourself – that pre-minced variety sold in a jar is lackluster in flavor.
  • Wine: I recommend using a dry white wine you actually like to drink. Chardonnay, Pinot Blanc, Pinot Gris and Sauvignon Blanc will all work great. The wine adds a robustness to the rice, but you can swap it out for more broth if you prefer!
  • Broth: You’ll need chicken or vegetable broth or bouillon water to cook the rice. Just make sure you use no-sodium or low-sodium broth.
  • Lemons: The zest of one fresh lemon adds a touch of zippy complexity, while the juice helps enhance all the flavors.
  • Seasonings: A combination of Greek seasoning mix, kosher salt, ground black pepper and a bay leaf all provide a depth of aromatic flavor. No greek spice? Use a combination of cumin, Mediterranean oregano, and red pepper flakes instead.
  • Fresh Herbs: A combination of dill and flat-leaf parsley provide a ton of bright flavor. However, you can use whatever herbs you love, such as basil, chives, oregano or thyme.
  • Feta (optional): While feta cheese is totally optional, it’s one of the ingredients that make this rice really special. Try to use a high-quality Greek Feta cheese if you can. But, if you aren’t a fan of feta, you can substitute Halloumi or Graviera in this recipe for greek rice.

Recipe variations

Do you want to make a few changes or additions to this greek rice pilaf recipe? Wonderful – I encourage you to make this Greek-style rice your own! Feel free to get creative or simply eliminate ingredients you don’t like and swap them for ones you love. Below are a few easy ideas to help get you started:

  • Add Protein: If you’re looking for a hearty meal, toss in cooked chicken pieces or shredded rotisserie chicken, cooked shrimp, leftover lamb or cooked ground lamb.
  • Veggie Forward: If fresh summer tomatoes are in season, try adding grape or cherry tomatoes for a pop of juicy flavor. For a layer of creamy flavor, try dicing up an avocado and sprinkling it over the rice just before serving. If you want to add a bit of refreshing crunch to your rice, stir in a bit of diced seedless cucumber just before serving.
  • Nutty Greek Rice: For pops of crunchy texture, try garnishing your rice with chopped or sliced nuts. I personally love adding almonds, pistachios and pine nuts; however, cashew and pecans will work as well.
  • Pilaf with Dried Fruit: If you prefer a contrast of sweet, chewy texture, try stirring in some apricots, cranberries or raisins.
  • Buttery Lemon Rice: This variation is a no-brainer for me. I love to finish my rice by stirring in a few pats of butter just before serving. Butter really does make everything better!
Overhead photo of greek seasoned rice topped with lemon zest and chopped fresh dill and parsley in a white saucepan.

How to make Greek rice with lemon

Flavorful, zippy Greek-style rice is so incredibly easy to prepare! This lemon rice greek recipe only requires 5 minutes of hands on preparation and a few super simple steps!

  1. Sweat onion, garlic & seasonings: Heat oil and butter in a medium saucepan. Add the onions and cook until soft. Add the garlic, Greek seasoning and salt; cook until fragrant, about 30 seconds.
  2. Deglaze with wine: Add the wine and simmer until evaporated.
  3. Add rice + liquids: Stir in the rice, then add the broth, lemon juice and bay leaf. Stir well once to combine.
  4. Bring to a simmer: Increase the heat to medium-high and bring rice to a rapid simmer without stirring. Once simmering, stir once to combine everything.
  5. Cover and cook: Cover the pan with a tight-fitting lid and reduce the heat to low. Gently simmer for 12 minutes.
  6. Rest/Steam off heat: Remove the pan from the heat (with the lid still on) and let the rice sit and steam for 5 minutes.
  7. Add flavorings: Remove the lid and remove and discard the bay leaf. Use a fork to fluff the rice. Stir in the remaining 2 tablespoon of lemon juice, all the lemon zest and fresh herbs (and a pat or two of butter if desired).
  8. Serve: Taste and adjust for seasoning with more lemon, salt and pepper if needed. Transfer to a serving dish and let cool ever so slightly before topping with feta and more fresh herbs. Serve and enjoy!

Expert tips for the best success!

Follow these simple tips and you will have perfectly fluffy, flavorful greek rice pilaf every single time!

  1. Not all rice is the same. I do not recommend short-grain rice for this recipe. If you opt to use brown long-grain rice you will need to adjust the cooking time accordingly.
  2. Use a pot with a thick bottom. Believe it or not, your choice of pot matters! Make sure you use a pot with a thick bottom and a tight-fitting lid as this will aid in the absorption process.
  3. Don’t stir the rice! Only stir your rice as indicated in the recipe and do not stir the rice as it’s coming up to a rapid simmer! Stirring the rice will release starches and make your rice mushy.
  4. Let it steam. After cooking, rice is drier on the top than it is on the bottom. It is imperative that you allow the rice to sit off the heat for 5-8 minutes so the moisture can evenly distribute throughout. Don’t peak!
  5. Season to taste. Not everyone has the same tastebuds. Always make sure you are seasoning to YOUR specific taste. If you prefer a stronger pop of lemon flavor, add more zest and juice or both! Also, make sure you are generously seasoning your rice with kosher salt and ground black pepper before serving! White rice needs help in the form of proper seasoning, or it will feel like it’s missing that special something.

Step-by-step photos: making this recipe at home 

(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

Overhead photo collage of how to make Greek Lemon Rice step by step with written instructions on each step.

faqs: frequently asked questions

Can I use any type of rice for greek lemon rice?

Traditional Greek recipes use long-grain rice, such as Basmati or Jasmine, for their fluffy texture. However, you can use other types of rice such as medium-grain or even Arborio rice; however, you will need to adjust cooking times and liquid amounts accordingly.

Below are the best varieties of rice to use when preparing this recipe for lemon rice pilaf:

  • Long-grain white rice: American long-grain white rice is firm and dry with a sticky texture and little to no aroma.
  • Jasmine: Jasmine rice is variety of long-grain rice originally from Thailand. It has a subtle floral aroma with a soft, fluffy and ever-so-slightly sticky texture.
  • Basmati: Basmati rice is a long-grain variety of rice hailing from India and Pakistan. It has a faint nutty flavor and floral aroma with a soft, fluffy and ever-so-slightly sticky texture. Basmati is very similar to Jasmine and the two can be used interchangeably. The main difference between the two lies in the grains – grains of Basmati are slightly longer and thinner than Jasmine rice.
  • Long-grain brown rice: If you prefer brown rice, you can use long-grain brown rice; however, you will need to increase the cooking time significantly! Also, please note that the lemon flavor will be more subtle if you use brown rice; therefore, you may want to increase the amount of lemon zest (and possibly juice)!

Expert tip: I personally prefer to use Jasmine or Basmati rice, because after cooking the grains stay fluffier and lighter. As well, I find that Jasmine and Basmati both store and reheat a little better than American long-grain white rice.

How do I prevent the rice from becoming mushy or sticky?

There are actually a few reasons why your rice will turn mushy, such as using too much water or using the wrong pot; however, the biggest culprits are not rinsing your rice and overcooking the rice.

  • Rinse the rice. Be sure you rinse the rice under cool running water thoroughly before cooking to remove excess starch. And if you really want to make sure you’re rice is perfectly fluffy, soak the rice for 15-20 minutes, drain well, and then use the soaked rice in this greek lemon rice recipe.
  • Cook properly. Be sure to avoid stirring the rice while it’s cooking – there’s no peaking! Uncovering and stirring the rice while it’s cooking will cause it to become sticky.

How can I adjust the lemon flavor to my liking?

You can easily adjust the lemon flavor in this Greek rice by varying the amount of fresh lemon juice and/or fresh lemon zest. Simply start with less of both and add more to taste after cooking. Just keep in mind that the lemon zest provides more intense flavor than lemon juice alone. So, an easy way to decrease the lemon significantly would be to just skip the zest all together.

How can I make Greek rice creamy?

If you’re looking for a creamy, rich texture, stir in a bit of Greek yogurt, sour cream, or a splash of heavy cream into the greek rice pilaf towards the end of cooking.

How do I ensure the rice is fully cooked without burning the bottom?

Burnt rice is never the goal. Follow these tips to avoid any cooking pitfalls:

  • Be sure to use a heavy-bottomed pot with a tight fitting lid to cook rice evenly and properly.
  • Monitor the stovetop heat closely and once the liquid comes to a boil IMMEDIATELY reduce the heat to maintain a gentle simmer.
  • Once the rice is simmering, cover the pot and avoid lifting the lid at all during cooking.

Can I make greek lemon rice in advance?

Absolutely. You can make this lemon rice greek recipe in advance; however, it will always taste best fresh. If you are looking to save some time, you can prepare a couple things in advance so your rice will come together in a flash!

  • Chop onion and garlic. Use a sharp chef’s knife to chop your onions and garlic. Make sure you store each in a separate airtight container in the refrigerator.
  • Zest and juice lemon. Use a microplane or grater to zest your lemons before squeezing them for juice. Store the zest and juice in separate airtight containers in the refrigerator (see below).
  • Measure broth: Measure out the chicken broth in a large liquid measuring cup and add ¼ cup of the fresh lemon juice to the cup. Cover the measuring cup and store it in the refrigerator.
Close-up photo of lemon Greek rice in a white serving bowl.

Serving lemon rice

Lemon rice pilaf is incredibly versatile and tastes delicious with just about everything! However, due to its Mediterranean personality, it pairs especially well with Greek, Spanish and Italian food. But don’t let that stop you from crossing international culinary boarders.

Common serving suggestions

Unique serving ideas

Chef’s serving recommendations: I personally love pairing this recipe for Greek rice with any of the following dinner recipes:  Garlic Rosemary Chicken Skewers, Apricot Pork Skewers and Honey Lemon Chicken. And don’t forget the lemon cake mix cookies or lemon glazed muffins for dessert!

Extreme close-up photo showcasing the fluffy texture of greek rice with fresh lemon juice, lemon zest, and mediterranean seasonings.

Storing leftover greek rice recipes

Storage instructions

  • Before storing, allow the greek rice pilaf to cool completely to room temperature.
  • Once cool, transfer the rice to an airtight container and store in the refrigerator for up to 5 days.

Reheating instructions

There are two different ways you can reheat your rice dish, depending upon your preference.

  • Stovetop: Transfer rice to a saucepan or skillet and sprinkle a tablespoon of broth or water over the rice. Warm the rice over medium-low heat, stirring frequently until warm throughout. (Tip: If your rice is sticking during reheating, add more water or broth as necessary.)
  • Microwave: Transfer an individual portion of rice to a microwave-safe container or bowl. Sprinkle a tablespoon of broth or water over the top of the rice. Cover the bowl loosely with a damp paper towel. Reheat for 1 minute at 100% power. Stir and continue to microwave in 30 second increments until warm throughout.

Freezing instructions

Absolutely, this lemon rice greek recipe freezes exceptionally well! Freezing is the perfect way to further extend the shelf-life of your rice! Follow the simple tips below when freezing to prevent freezer burn!

  • Cool: Allow your rice to cool completely to room temperature after cooking. Since rice is moist – which is a breeding ground for bacteria – you want to cool it as quickly as possible. To aid in the cooling process, try spreading the rice out on a large baking sheet!
  • Bag it: Transfer the cool rice to a freezer-safe storage bag. Gently press the bag to remove as much as possible before sealing.
  • Storage: Store your lemon pilaf rice flat in the freezer – this way it takes up less space and defrosts quicker!
  • Use by: This recipe for greek rice will keep well in the freezer for up to 3 months.

Expert-tip: Pre-portion the rice into 1 cup or 2 cup servings for quicker reheating!

Use frozen rice

You should use frozen Greek lemon rice straight from the freezer, or you can quickly thaw it just prior to using. Never defrost your rice in the refrigerator overnight as this will result in the rice having a gummy texture!!

To use rice from freezer: You can use the rice straight from the freezer – without thawing! Reheat the rice according to one of the methods above – omit adding broth or water. Please note, you will need to reheat the frozen rice longer than the times listed above!

To quickly thaw: Add the frozen greek rice pilaf to a microwave-safe container. (Note: If you didn’t freeze the rice into individual portions you will need to gently break the large block of rice into small chunks). Cover the container loosely with a damp paper towel and reheat on high for two minutes, or until the rice is no longer cold throughout.

To use thawed rice: Reheat on the stove or in the microwave as directed above.

Close-up action photo of a large spoon serving greek rice with lemon zest and crumbled feta from a white bowl.

Bright, lemony and totally restaurant-worthy, this flavorful recipe for greek lemon rice pilaf will become a regular side dish in your dinner rotation!

Until next week, friends, cheers!

Cheyanne

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More easy rice side dish recipes

If you love this rice dish, try one of these delicious recipes next:

Overhead photo of Greek lemon rice garnished with fresh lemon zest, dill, and crumbled feta in a white bowl.

Lemon Greek Rice

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Transport yourself to the sunny shores of the Mediterranean with this vibrant Greek Lemon Rice recipe. Picture perfectly cooked fluffy rice infused with tangy lemon juice, bright fresh herbs, and salty crumbled feta cheese. Perfect as a side dish with grilled meats and seafood, or enjoyed on it's own, get ready to celebrate the simplicity of Greek cuisine with every bite of this delicious pilaf!

Equipment

  • 1 Medium Saucepan with Tight Fitting Lid (for cooking rice)
  • 1 Wooden Kitchen Spoon (for stirring rice)

Ingredients 

  • 1 ½ Cups Jasmine or Basmati Rice – uncooked and rinsed (300 grams) (SEE NOTES)
  • 1 TBS EACH: Olive Oil & Unsalted Butter (SEE NOTES)
  • ½ small Yellow Onion – small dice (about 1 cup)
  • 2 cloves Garlic – finely dice
  • 1 tsp Greek Seasoning
  • to taste Kosher Salt & Ground Black Pepper
  • ¼ Cup Dry White Wine
  • 1 ¾ Cup No-Sodium Chicken or Vegetable Broth
  • 2 large Lemons – (2 tsp Zest) + (6 TBS Juice – DIVIDED), or more to taste (SEE NOTES)
  • 1 whole Bay Leaf
  • 2-3 TBS EACH: Fresh Flat-leaf Parsley & Dill
  • ½ Cup Feta Cheese – crumbled

Instructions

  • Sweat Onions, Garlic, and Greek Seasonings: Heat oil and butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3-4 minutes.
    Add the garlic, Greek seasoning and ¾ teaspoon salt and cook until fragrant, about 30 seconds.
  • Deglaze with Wine: Add the wine and simmer, stirring occasionally, until wine is evaporated, about 3-4 minutes.
  • Add Rice, Broth, Lemon, and Bay Leaf: Stir in the rice, then add the broth, ¼ cup of the Lemon juice and the bay leaf. Stir well once to combine.
  • Bring to a Simmer: Increase the heat to medium-high and bring rice to a rapid simmer WITHOUT STIRRING.
    Once simmering, stir ONCE to combine everything.
  • Cover and Cook Rice: Cover the pan with a tight-fitting lid and then reduce the heat to low (SEE NOTES).
    Gently simmer (NO PEAKING) for 12 minutes, or until all the liquid is evaporated.
  • Rest/Steam Rice Off Heat: Remove the pan from the heat (with the lid still on) and let the rice sit and steam for 5 minutes.
  • Add Flavorings: Remove the lid and remove and discard the bay leaf. Use a fork to fluff the rice.
    Stir in the remaining 2 tablespoon of lemon juice, all the lemon zest and fresh herbs (and a pat or two of butter if desired).
  • Serve Greek Lemon Rice: Taste and adjust for seasoning with more lemon, salt and pepper if needed.
    Transfer to a serving dish and let cool ever so slightly before topping with feta and more fresh herbs. Serve and enjoy!

Notes

  1. Rice: I prefer Jasmine or Basmati rice because it produces beautifully fluffy rice that isn’t at all mushy or sticky. However, you can use long-grain white rice instead. Be sure to add your rice to a fine mesh strainer and rinse it under cool running water until the water runs clear – this will remove excess starch and prevent your rice from sticking together. 
  2. Oil/Butter: You can use just oil or just butter if you prefer. I like the combination of oil and butter for the depth of flavor.
  3. Lemons: Zest your lemon FIRST. Then, before cutting the lemon, gently press and roll it around on a clean work surface – this will help you get the most juice out of the lemon!
  4. Cooking temperature: If you are using an older (less strong) stove you may need to cover and cook your rice over medium-low heat. If using a strong stove, low heat is best. If you are unsure, you can always cook your rice in the middle – between over medium-low to low heat.
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 249kcal    Carbohydrates: 43g    Protein: 6g    Fat: 5g    Saturated Fat: 2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Cholesterol: 11mg    Sodium: 143mg    Potassium: 130mg    Fiber: 2g    Sugar: 2g    Vitamin A: 62IU    Vitamin C: 20mg    Calcium: 88mg    Iron: 1mg
Course: Side Dish
Cuisine: Greek

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Overhead photo of a cooked white rice pilaf garnished with lemon zest, fresh chopped green herbs, and crumbled feta cheese.