Lemon Herb Jasmine Rice With Fresh, Bright Flavor

Lemon herb jasmine rice is a fragrant, fluffy side dish made by simmering jasmine rice with broth, lemon zest, and herbs, then finishing it with fresh lemon juice. It pairs the rice’s naturally floral aroma with a bright, savory finish, and works alongside everything from grilled vegetables to roasted chicken.

Ingredients

1 cup (190 g) jasmine rice
1 tablespoon (15 ml) olive oil or unsalted butter
1 small shallot, finely chopped, about ¼ cup (40 g)
1¼ cups (300 ml) low-sodium vegetable or chicken broth
½ teaspoon fine salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest, from about 1 lemon
2 tablespoons (30 ml) fresh lemon juice, from about ½ lemon
2 tablespoons finely chopped fresh parsley (about 8 g)
1 tablespoon finely chopped fresh dill or chives (about 3 g)

Instructions

Rinse the rice. Put the jasmine rice in a fine-mesh sieve and rinse under cool running water, stirring gently with your fingers, until the water runs mostly clear, about 1 minute. Drain well. This removes excess surface starch so the cooked grains are less sticky.
Soften the shallot. Heat the oil or butter in a medium saucepan with a tight-fitting lid over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring, until softened but not browned.
Coat the rice. Add the drained rice and stir for about 1 minute to coat the grains in the fat. Pour in the broth, then stir in the salt, pepper, and lemon zest. Bring the liquid to a gentle boil.
Simmer covered. Stir once, cover the pan, and reduce the heat to low. Cook for 12 minutes without lifting the lid. The liquid should be absorbed and the rice tender. If your stove runs hot, use its lowest steady setting to prevent scorching.
Rest the rice. Remove the pan from the heat and leave it covered for 10 minutes. This resting time lets the moisture even out through the grains; avoid opening the lid during the rest.
Finish and fluff. Uncover the pan and gently fluff the rice with a fork. Fold in the lemon juice, parsley, and dill or chives. Taste and adjust with more salt, pepper, or lemon juice, then serve warm.

Tips

Measure the liquid carefully. Jasmine rice is relatively soft and fragrant, so too much broth can make it mushy. Use the stated 1¼ cups (300 ml) for 1 cup (190 g) rice, and keep the lid on while it cooks.
Use fresh lemon and herbs. Bottled lemon juice lacks the fresh aroma of zest and can taste harsher. Add the juice after cooking to keep its bright flavor. If fresh herbs are unavailable, use 2 teaspoons (about 2 g) dried parsley and ½ teaspoon dried dill, adding them to the broth before simmering; the result will be less vivid and more savory.
Choose your broth with its salt in mind. Low-sodium broth gives you control over seasoning. If using regular broth, reduce the added salt to a pinch, then taste at the end.
Keep the heat gentle. A vigorous boil can cook the bottom before the rice is tender. Once covered, the liquid should simmer quietly, not bubble hard. If the rice seems firm after the covered cook, add 1 tablespoon (15 ml) water, cover, and cook on low for another 2 minutes before resting.

Serving Suggestions

Serve the rice as a side for grilled or roasted chicken, fish, lamb, or chickpeas. It also goes well with sautéed green beans, asparagus, zucchini, or a tomato-and-cucumber salad. For a simple bowl, top it with roasted vegetables and a spoonful of yogurt or tahini sauce; keep extra lemon wedges nearby for anyone who wants a sharper citrus finish.

This recipe is designed as a lightly seasoned side rather than a standalone pilaf. If serving it with a strongly spiced main dish, keep the herbs and lemon as written for a fresh contrast. With a delicate main, offer the rice simply and let the citrus complement rather than overwhelm the plate.

Variations

Make it vegan: Use olive oil and vegetable broth. Check the broth label, since some varieties contain dairy or other ingredients.
Try other herbs: Replace the dill or chives with an equal amount of chopped mint, cilantro, or basil. These herbs shift the character of the dish, so choose one that suits the main course.
Add a little richness: Fold in 1 tablespoon (14 g) butter or 2 tablespoons (30 g) crumbled feta after fluffing. Feta adds salt and tang, so taste before adding extra salt.
Use brown jasmine rice: It needs more liquid and a much longer cook, so follow the package directions for the rice-to-liquid ratio and timing. Add the herbs and lemon after it is cooked and rested; the texture will be chewier than the white-rice version.

Storage and Reheating

Cool leftover rice promptly and refrigerate it in a shallow, covered container within 2 hours of cooking. Refrigerate at 40°F (4°C) or below and use within 3 to 4 days. For longer storage, freeze in an airtight container for up to 1 month for best texture; thaw overnight in the refrigerator.

Reheat only the portion you plan to eat. Add 1 tablespoon (15 ml) water per cup of rice, cover, and microwave until steaming throughout, stirring once, or warm it in a covered saucepan over low heat. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer. Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Should I rinse jasmine rice before cooking?
Yes. A brief rinse removes loose starch from the surface and helps the cooked grains separate more easily. Drain it well so you do not accidentally add extra water to the saucepan.

Can I make lemon herb jasmine rice in a rice cooker?
Yes. Sauté the shallot separately if you want that flavor, then add the rinsed rice, broth, salt, pepper, and zest to the cooker. Cook using its white-rice setting. Once done, let it rest according to the cooker’s instructions, then fold in the lemon juice and fresh herbs.

Can I use water instead of broth?
Yes. Use 1¼ cups (300 ml) water, and season to taste after cooking. The rice will be less savory, so a little extra salt or a small pat of butter can help round it out.

Why did my rice turn out sticky or mushy?
Common causes include excess liquid, skipping the rinse, or lifting the lid and disrupting the cooking. Measure the broth, rinse and drain the rice, and leave it covered over low heat. Fluff gently with a fork rather than stirring vigorously.

Can I prepare it ahead?
You can cook it up to 3 to 4 days ahead and refrigerate it promptly. For the freshest citrus and herb flavor, reserve the lemon juice and herbs and stir them in after reheating. If the rice is already fully seasoned, it will still be good, though the herbs may lose some brightness.

Is this recipe gluten-free?
Rice, lemon, and herbs are naturally gluten-free, but broth can contain gluten-containing ingredients or cross-contact warnings. Check the broth label and use one marked gluten-free if needed.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).