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Creamy Greek Lemon Rice

creamy Greek lemon rice - featured image

A bright yet comforting creamy Greek lemon rice side dish that pairs beautifully with Mediterranean meals. It features a velvety texture with fresh lemon juice and Greek yogurt for a perfect balance of tang and creaminess.

Ingredients

Scale
  • 1 cup long-grain white rice (200g)
  • 2 cups chicken broth (480ml)
  • 2 tablespoons unsalted butter (28g)
  • Juice of 12 fresh lemons
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1/4 cup Greek yogurt or sour cream (60ml)
  • 1 tablespoon olive oil (15ml)
  • Salt and black pepper to taste
  • Fresh parsley or dill, chopped (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear, then drain well (about 5 minutes).
  2. In a medium saucepan over medium heat, melt the butter with olive oil. Add minced garlic and sauté until fragrant but not browned, about 1 minute.
  3. Add the rinsed rice and stir for about 2 minutes to coat the grains with butter and oil.
  4. Pour in the chicken broth and stir in the lemon zest. Bring to a gentle boil over medium-high heat.
  5. Reduce heat to low, cover tightly, and simmer for 15-18 minutes without lifting the lid.
  6. Check if the liquid is absorbed and rice is tender; if not, cook a few minutes longer. Fluff gently with a fork.
  7. Stir in lemon juice and Greek yogurt or sour cream until creamy and well combined. Season with salt and pepper to taste.
  8. Garnish with chopped parsley or dill if desired and serve warm.

Notes

Rinsing the rice removes excess starch for fluffier grains. Add lemon juice gradually to avoid curdling. Use good-quality broth for best flavor. If the rice is too thick after adding yogurt, stir in a splash of broth or water. For dairy-free, substitute butter with olive oil and Greek yogurt with coconut or almond yogurt.

Nutrition

Keywords: Greek lemon rice, creamy lemon rice, Mediterranean side dish, lemon rice recipe, easy side dish, Greek yogurt rice