Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white basmati rice
- 2-3 tsp lemon zest
- 1 ¼ cups water
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp sea salt
- 1 pinch ground turmeric (optional for color)
Instructions
- Heat oil and sauté garlic: Heat a medium saucepan over medium heat. Once hot, add olive oil and minced garlic. Sauté for about 1 minute until fragrant but still light in color.
- Add rice and lemon zest: Stir in basmati rice and lemon zest. Sauté for 1 more minute to toast the rice slightly and infuse the lemon aroma.
- Add liquids and seasonings, then bring to boil: Add the water, lemon juice, sea salt, and optional turmeric. Stir well, increase heat to high, and bring the mixture to a boil.
- Simmer until rice is tender: Once boiling, cover the saucepan and reduce heat to low. Cook for 15-20 minutes until the rice is tender and all the liquid is absorbed.
- Rest and fluff rice: Turn off the heat and let the rice rest, covered, for 1 minute. Fluff with a fork before serving. If rice is still a bit firm, cover again and let rest for 5-10 minutes to finish cooking with residual steam.
- Store leftovers: Refrigerate leftover rice in a sealed container for up to 4-5 days or freeze for up to 1 month. Reheat gently in microwave or stovetop with a splash of water or oil.
Notes
- Use high-quality basmati rice for the best fluffy texture and aroma.
- The turmeric is optional but adds a lovely golden color without altering flavor strongly.
- Adjust lemon zest and juice to taste for a brighter or more subtle lemon flavor.
- Serve with Mediterranean-inspired dishes such as falafel, hummus, grilled vegetables, or as a base for grain bowls.
- For a vegan version, this recipe is naturally vegan and dairy-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek, Mediterranean
- Diet: Vegan
