Lemon Basmati Rice Recipe - Allrecipes.com
Lemon Basmati Rice Recipe
  • READY IN 30 mins

Lemon Basmati Rice

Recipe by  

"A delicious and easy side dish, goes great with fish!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2010

This is the best rice recipe I have ever tasted! I made it exactly as stated in the recipe and I wouldn't change a thing!

Most Helpful Critical Review
Apr 28, 2013

I thought it had too much lemon and too much ginger and right now I'm really into lemon. My lemons were large so the recipe might be sensitive to size.

Sep 27, 2010

Excellent! Followed the recipe, using Low Sodium Chicken Stock and everyone loved it. The bright, fresh flavors of the ginger and lemon made this a perfect side to go with Baked Scallops. We will enjoy this often. Thanks for sharing!

Aug 16, 2010

I made this rice (exactly as suggested) as a side dish for lemon pork gyros and it was a hit! Even my two young kids ate every last piece.

Aug 11, 2011

My whole family LOVED this rice! I had to tweak the recipe because we didn't have lemons (only lime), so I used lemon juice and lime zest. We also did not have basmati rice, so I used jasmine rice. Still turned out DELICIOUS! Thank you!

Oct 25, 2010

Delicious! Simple, but flavorful - I don't like plain white rice but between the chicken broth and lemon, this was bright and delicious. The ginger flavor was very subtle. This would be a great side to any number of dishes, and it worked particularly well with the spicy Yogurt-Marinated Salmon I served it with.

May 12, 2013

Had this with lobster tail, and it complemented the flavour wonderfully. Will definitely be making this rice again.

Sep 03, 2012

This is awesome stuff! Alright...I DID change a few things...I HATE doing that on a recipe I just try for the first time...but...I used peanut oil instead of canola...why, I don't know...was curious..:)...and I didn't have fresh ginger (it would spoil before I used it all) so I used a tablespoon of ground, and I didn't have a lemon, so I used 2 tablespoons of lemon juice and one tablespoon of lemon peel (zest)....and WOW guys...this dish turned out extraordinary!!! My son was duly impressed as well! This is a keeper fer sure! THANKS LOADS!


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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