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Lemon Basil Rice

Lemon Basil Rice

I was making a lemon caper pork dish for dinner and I wanted to serve it with some lemon basil rice. I decided to add lemon, lemon zest, and fresh basil to the basmati rice and it turned out delicious. The lemon made the rice pop with flavor and paired nicely with the fresh basil. This lemon basil rice was excellent with our lemony pork and we all enjoyed it, although my kids still added soy sauce to theirs. They just seem to think that soy sauce always makes rice better. Silly kids.

Lemon Basil Rice

How to Make Lemon Basil Rice

Heat the chicken (or vegetable) broth, water, lemon juice, lemon zest, and butter over medium-high heat until boiling. Once it starts to boil, add the rice and season with sea salt and white pepper, to taste. Cover with a lid and reduce heat to low and cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped basil then serve. Enjoy.

Lemon Basil Rice

Lemon Basil Rice

Lemon Basil Rice

Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time:: 5 minutes
Total Time: 30 minutes
Course: Side Dish, Sides
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 1 cup of chicken or vegetable broth
  • 1 cup of water minus 2 tablespoons
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp butter
  • 1 cup of basmati rice, rinsed if desired
  • Sea salt and white pepper to taste
  • 2 tbsp fresh basil chopped

Instructions

  • Heat the chicken broth, water, lemon juice, lemon zest, and butter over medium-high heat until boiling. Once it starts to boil, add the rice and season with sea salt and white pepper, to taste.
  • Cover with a lid and reduce heat to low and cook for 20 minutes.
  • Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
  • Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped basil then serve. Enjoy.
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Recipe Rating




18 Comments

  1. I know you are supposed to leave the lid on, but I always have to see if the rice is cooked or over-cook (totally sticking to the bottom of the pan).

    1. Richard,

      Thank you so much for taking the time to let me know. I’m very happy you enjoyed the recipe and the rest of your meal sounds delicious.

      -Pam

  2. 5 stars
    Loved this! I was looking for new ways to use up my basil and this was perfect; fast, easy, simple ingredients, light, fresh and delicious.

    1. Jessica,

      I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.

      -Pam

    1. George,

      I’m sorry to say that I’ve never used a rice cooker so I’m not certain. I wish I could be of more help!

      -Pam