Easy Greek Rice

This is a very simple Greek rice recipe. When you think of the kind of rice you get at a Greek restaurant that is buttery, flavorful with a hint of lemon this is that rice. It easy to make and goes with just about everything. We make it stovetop and often in the oven. It is a staple recipe in our home. Although we do add some lemon zest and lemon juice plus some fresh herbs it is not overly lemony - just enough to go with anything you are serving it with - especially anything off the grill.

You won’t find a lemon rice (unless there is spinach in there too - aka spanakorizo) on any table in Greece - lemon rice is what non Greeks think Greeks eat and often times it’s what is served at Greek restaurants outside of Greece. That being said I’m not opposed to it and I don’t think any Greek would be opposed to anything lemony or adding lemon zest and a little lemon juice to rice but it’s not as typical or traditional as the internet has you believing. This is why I won’t be calling this rice “Greek Lemon Rice” , but just Greek Rice. Nope no oregano or cumin or special spices in this one and no jasmine rice, basmati rice, brown rice, short grain rice or arborio cause this is not lemon rice pilaf. This is your basic but not so basic tasting restaurant style Greek Rice and we love it. Let’s get into it.

Greek Rice Recipe Ingredients

This recipe is made with super simple ingredients but it requires specific rice and of course ratios. here is the breakdown (detailed amounts in recipe card below):

• RICE: We use long-grain white rice specifically Ben’s Original Converted Long Grain Rice. It also often called parboiled rice. I use this one cause it really is the most consistent when it comes to how it absorbs liquids and overall outcome. It is a pantry staple. Do not substitute it for any other type of rice unless you are fully aware of how to change the ratio of liquids.
• BUTTER: I use unsalted butter to sauté the aromatics and toast the rice. You can use salted if you prefer or you can also swap it out for extra virgin olive oil
• SHALLOT: I like to use one small shallot in this recipe but you can also use a very small yellow onion or red onion instead or half of a medium size one.
• GARLIC: You will only need one clove of garlic for this recipe. We use fresh garlic not granulated or powdered. You could add more but I think one is enough without over powering the dish.
• CHICKEN BOUILLON/ CHICKEN BASE: Some people like to use chicken broth instead of water and that is fine but to get that deep flavor and color that you get from restaurant Greek Rice - I think that bouillon or chicken soup base is a must. I typically use 2 teaspoons for this recipe amount but you can add more to taste and for a deeper yellow tone. Because there usually is salt in the base I don’t add too much - you can taste the liquid and adjust chicken base and salt amounts to taste. Some recipes call for adding in a pinch of turmeric to amp up the yellow tones. That is fine if you would like to add it for a bit of extra color.
• LEMON ZEST & LEMON JUICE: For just a hint of bright flavor I like to add zest from a small lemon and fresh lemon juice of half of that same small lemon.
• FRESH HERBS: I like to garnish with a little fresh dill and fresh parsley but they are optional.
• WATER: We use water for this recipe as we are using bouillon or chicken soup base. If you prefer to use chicken broth or vegetable broth you can.
  
  

How To Make Greek Rice: (detailed instructions in recipe card below)

1. Sauté Aromatics: Sauté shallot and garlic in butter until softened and translucent.
2. Toast Rice: Add rice and chicken base, stir while it toasts and turns translucent.
3. Add Water & Simmer: Add water stir to combine, bring to boil, cover then reduce temp and simmer on low until cooked through.
4. Rest Off Heat: Remove pan from heat, cover pot with paper towel and lid over top to help draw out any excess moisture (optional) and leave as is to rest for 2-3 minutes
5. Add Lemon Juice & Zest & Fluff: Remove lid and paper towel and add zest and lemon juice, fluff rice and stir gently to combine.
6. Serve: Serve warm garnished with fresh herbs and even a sprinkle of feta cheese and some lemon wedges.
   
   

Greek Rice Storage, Freezing & Reheating

• STORAGE: Proper handling of cooked rice is crucial because raw rice contains bacteria that can survive the cooking process and multiply quickly at room temperature. Once the rice is no longer piping hot or steaming, transfer it to an airtight container or a resealable bag. Store it in the coldest part of your refrigerator for up to 3 - 4 days. You can also help it cool down by spreading it out onto a plate and chilling it until it’s no longer hot then place in airtight container and back in the fridge.
• FREEZING: If you decide to freeze leftover rice - cool it down like you would if you were storing it to cool it to room temperature quickly. Make sure it’s portioned out into single-serving sizes in plastic wrap or shallow freezer bags. Once cool, transfer to freezer and it will keep frozen for up to 1 month if not more.
• REHEATING: Reheat refrigerated rice in the microwave adding a little broth or splash of water (1 tablespoon or so) and cover with damp paper towel or microwave cover while you reheat it it so that the steam is trapped and rice stays moist as it reheats. Do the same for frozen rice but I recommend thawing it overnight in the fridge. You can just microwave it from frozen but it will definilty take longer so ensure you add the touch of water or broth so it retains its moisture.
  
  

What to Serve Greek Rice With

Greek Rice is really the perfect flavourful side dish for just about anything. Here are a few of our Greek suggestions though:

• Greek Meatloaf
• Greek Lamb Chops
• Greek Grilled Chicken Breast
• Briam (Greek Roasted Mixed Vegetables)
• Classic Greek Village Salad (Horiatiki)
• Keftedes (Easy Greek Meatballs Recipe)
• Soutzoukakia/Cumin Spiced Meatballs in Rich Tomato Sauce
• Sheetpan Shrimp Saganaki
• Greek Chicken Souvlaki
• Homemade Tzatziki