This easy and simple Lemon Rice is ready to report for side dish duty!

I’ve noticed a common denominator with many of my main dishes: I almost always recommend serving them with rice.

From Chicken Tikka Masala and Poached Salmon to Garlic Butter Shrimp and Grilled Cod, all are main dishes that I suggest serving with brown rice (Instant Pot Brown Rice is an easy way to make it).

To make meals more special, especially if you are looking for a healthy starch to pair alongside a simple protein (like Baked Salmon in Foil), step up your grain game with lemon rice.

It’s among my favorite healthy rice recipes because it’s creamy, satisfying, and easy to pair with everything from salmon, shrimp, chicken, and more.

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How to Make the BEST Lemon Rice Ever

With a few simple ingredients and a saucepan (an Instant Pot or rice cooker will also do), you can make this insanely flavorful and creamy lemon rice. It instantly elevates any meal (try it with Grilled Salmon in Foil) to a whole other level of scrumptiousness!

The Ingredients

• Brown Rice. Use any kind you like. Long-grain brown rice is what I usually have around (it’s perfect for Chicken Fried Rice), but you can use basmati rice or short-grain brown rice instead.

• Lemon Juice + Zest. For the brightest lemon flavor, add lemon to rice twice: in the rice’s cooking liquid so it absorbs the flavor AND in the finished fluffy rice for an extra burst. (Double up on the lemon and serve this recipe with Baked Lemon Chicken.)

• Parsley. For a fresh-tasting finish of herbaceous flavor.

• Kosher Salt. Salt is a critical ingredient in cooking any kind of grain, from Steel Cut Oats to just about any pasta recipe. It won’t make the rice taste salty; instead, using kosher salt makes rice taste less bland and like its best version of itself.
• Coconut Oil. Adding just a tiny bit of fat makes this a creamy lemon rice recipe with just the right touch of richness and unctuousness.

• Coconut Water. If you’ve never made rice with coconut water, prepare to be amazed. Cooking rice with coconut water doesn’t impart a strong coconut taste; rather, it makes this simple lemon rice creamy.

The Directions

1. Rinse and drain the rice. Bring the rice, coconut water, salt, and coconut oil to a boil.
2. Cover and simmer over low heat for 45 minutes (or however long your bag of rice suggests). If it starts to stick or become dry, add extra coconut water.

3. Remove the rice from the heat, add the lemon zest and juice, then fluff with a fork.

4. Let it rest for a few minutes, then stir in the herbs. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Gently rewarm rice in a saucepan on the stovetop over medium-low heat. Stir frequently, and add splashes of coconut water or regular water as needed if the rice becomes dry. You can also reheat it in the microwave.
• To Freeze. If you want something to do with lots of rice (leftovers are always a good thing), you can freeze it. Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

• Citrus Juicer. You can add lemon juice to rice to flavor it, and this tool makes it easy.
• Instant Pot. My favorite tool for making rice recipes.
• Saucepan. If you’re making your lemon rice on the stove, this pan is perfect.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

What dish will you serve with this easy lemon rice? Personally, I’m going for one of these healthy salmon recipes first!