Lemon dill rice is a simple side dish of fluffy long-grain rice tossed with fresh lemon, dill, and a little butter or olive oil. A measured amount of broth adds savory flavor while lemon stirred in at the end keeps the citrus bright; serve it alongside fish, chicken, or vegetables.
Ingredients
- 1 cup (190 g) long-grain white rice, such as basmati or jasmine
- 1 tablespoon (15 ml) olive oil or unsalted butter
- 1 small shallot, finely chopped, about ¼ cup (35 g)
- 1¾ cups (415 ml) low-sodium vegetable or chicken broth
- ½ teaspoon (3 g) fine salt, or to taste, less if the broth is salty
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon finely grated lemon zest, from about 1 lemon
- 2 tablespoons (30 ml) fresh lemon juice, plus more to taste
- ¼ cup (10 g) finely chopped fresh dill, lightly packed
- 1 tablespoon (14 g) unsalted butter or olive oil, for finishing
Instructions
- Rinse the rice. Put the rice in a fine-mesh sieve and rinse under cool running water, stirring it with your fingers, until the water runs mostly clear. Drain well. Rinsing removes excess surface starch so the cooked grains are less likely to clump.
- Soften the shallot. Heat 1 tablespoon olive oil or butter in a medium saucepan with a tight-fitting lid over medium heat. Add the chopped shallot and cook for 2 to 3 minutes, stirring, until softened but not browned.
- Toast the rice. Stir in the drained rice and cook for about 1 minute, coating the grains in the fat. Add the broth, salt, and pepper. Stir once, then bring the liquid to a gentle boil.
- Cover and cook. Reduce the heat to low, cover the saucepan, and cook for 15 minutes. Keep the lid on; lifting it releases steam and can leave the rice unevenly cooked. If your stove’s lowest setting still causes vigorous boiling, move the pan to a smaller burner.
- Rest off the heat. When the cooking time is up, turn off the heat and leave the covered pan undisturbed for 5 minutes. This lets the remaining steam finish the rice. If liquid remains after resting, cover and cook on low for another 2 to 3 minutes, then rest again briefly.
- Season and fluff. Uncover and gently fluff the rice with a fork. Fold in the lemon zest, lemon juice, chopped dill, and finishing butter or olive oil. Taste and adjust with more salt, pepper, or lemon juice. Serve warm.
Tips
- Measure the liquid accurately. Rice varieties and pans differ, but the listed ratio works well for standard long-grain white rice. Check the package if using a specialty variety, and avoid adding extra broth before cooking; excess liquid can make the finished rice gummy.
- Keep the lid on. A tight lid traps the steam needed to cook the rice evenly. If the lid does not fit snugly, lay a clean kitchen towel over the pot before putting the lid on, keeping the towel well clear of the burner or flame.
- Use fresh dill if possible. Its delicate flavor is more vivid than dried dill. If fresh dill is unavailable, use 2 teaspoons (about 2 g) dried dill, adding it with the broth so it has time to rehydrate. The flavor will be earthier and less fresh-tasting.
- Add lemon at the end. Cooking lemon juice for the full rice-cooking time can dull its aroma. Stirring it in after the rest preserves a brighter, cleaner citrus taste.
Serving Suggestions
Serve the rice warm as a side for roasted or grilled salmon, white fish, chicken, lamb, or pan-seared tofu. It also works with chickpeas, roasted zucchini, asparagus, green beans, or a tomato-and-cucumber salad. For an easy bowl, add cooked beans or vegetables and a spoonful of plain yogurt or a drizzle of olive oil.
Pair it with a main dish that is not already strongly lemony if you want the dill and citrus to stay in balance. A little crumbled feta, sliced scallions, or extra fresh dill can be scattered over the rice just before serving. Keep additions modest so the fluffy rice remains the focus.
Variations
- Make it dairy-free: Use olive oil instead of butter. The rice will taste slightly fruitier and remain fully dairy-free, provided the broth is also dairy-free.
- Use brown rice: Brown rice needs more liquid and a longer cooking time than white rice. Follow the package directions for the rice-to-liquid ratio and timing; add the shallot, lemon, and dill as directed here, finishing with the herbs after cooking.
- Add vegetables: Stir in ½ cup (75 g) thawed peas or finely diced cooked vegetables when fluffing the rice. For raw vegetables such as diced bell pepper, sauté them with the shallot until tender.
- Add briny flavor: Fold in 2 tablespoons (18 g) chopped pitted Kalamata olives or 1 tablespoon (9 g) drained capers at the end. Since both are salty, taste before adding the full amount of salt.
Storage and Reheating
Cool leftover rice promptly and refrigerate it in a shallow, airtight container within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. Do not leave cooked rice at room temperature for an extended period; discard it if it has been out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
Reheat only the portion you plan to eat. Add a teaspoon or two of water per cup of rice, cover, and microwave until steaming hot throughout, stirring once. On the stovetop, warm the rice in a covered pan over low heat with a splash of water, stirring gently. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. For longer storage, freeze in an airtight container for up to 1 month for best texture, then thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I make lemon dill rice ahead of time?
Yes. Cook it up to 3 to 4 days ahead and refrigerate promptly. For the freshest herb flavor, reserve a little dill and stir it in after reheating. Add a splash of water as you warm the rice so it does not dry out.
Can I use bottled lemon juice?
You can use bottled juice if that is what you have, but it usually tastes less fragrant and fresh. Lemon zest contributes much of the aromatic citrus character, so use fresh zest when possible and add the juice gradually, tasting as you go.
Why is my rice sticky or mushy?
Common causes include using too much liquid, skipping the rinse, stirring during cooking, or cooking at too high a simmer. Measure the broth, rinse and drain the rice, keep the lid on, and fluff only after the covered resting time.
Can I use dried dill instead of fresh?
Yes. Use about 2 teaspoons (2 g) dried dill in place of ¼ cup fresh, and add it with the broth. Dried dill has a more concentrated, less delicate flavor, so you can start with 1½ teaspoons and add more after tasting.
What kind of rice works best?
Long-grain white rice is a dependable choice because its grains cook up relatively separate and fluffy. Basmati gives the dish a lightly fragrant quality, while jasmine rice is softer and more aromatic. Short-grain rice is stickier and changes the texture.
Can I make the recipe with water instead of broth?
Yes. Use the same amount of water, then taste and adjust the salt after cooking. The result will be lighter and less savory; a little extra butter or olive oil, plus a pinch more salt if needed, can round out the flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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