Butter & Lemon Flavored White Rice Recipe
There are a handful of dishes that I’ve been making exactly the same way for well over 20 years, and this oven-baked rice flavored with butter and lemon is one of them. If you struggle with making rice, say hello to your new favorite recipe!
Rice is one of the best side dishes thanks to its incredible versatility. It can be served plain or transformed into a variety of flavored rice recipes that pair beautifully with almost any cuisine. Naturally gluten-free, rice works just as well on its own as it does dressed up with beans, vegetables, herbs, and seasonings. My go-to is butter and lemon, but it’s just as easy to switch things up with garlic Parmesan, cilantro lime, or a simple onion rice—one of my personal favorites.
This recipe is perfect for building cheap meals on a budget, weekly meal prep, or busy nights when you need a low-effort meal that delivers. It’s a simple, family-friendly side dish our whole crew loves, along with the hundreds of you who’ve made it too!
I’ve developed many recipes over the years, but this is one I am incredibly proud of. I’ve shared it on Instagram stories many times. Hundreds of people have made it and have had nothing but positive feedback!
Cooking rice seems easy enough. Boil water – add rice. Unfortunately, it’s not always that simple, and millions struggle to make it. There are dozens of varieties, each requiring different cooking times, liquid amounts, and techniques. It’s overwhelming. After a LOT of testing, this baked rice was the clear winner. It’s mostly hands-off, versatile, and it comes out perfect every time!
Flavored White Rice Recipe
Many people struggle to cook rice perfectly. If you’re one of them, this simple white rice recipe flavored with butter and lemon will change your life. The butter and lemon are optional. You can flavor it however you like. It’s incredibly versatile.
My go-to is butter and lemon, but I love to change it up! If we’re having tacos, I add southwest seasonings and swap the butter and lemon for lime and cilantro. You can’t go wrong with garlic, parmesan, and fresh basil, and if you’re going for Asian vibes, try soy sauce, ginger, and a touch of sesame oil. Once you’ve mastered the technique, the variations are endless!
Glass Baking Dish Set
A good-quality baking dish is a kitchen essential! This two-piece set is perfect for casseroles, egg bakes, baked pasta dishes, and oven-baked rice. The lid on for easy clean up! (I used the larger size for this recipe)
Main Ingredients
Using mostly pantry staples, the ingredient list is short and sweet. Don’t skip the olive oil. It’s a key component of this recipe, adding both flavor and helping to keep the rice grains separate.
- Long-grain white rice. Long grain is non-negotiable. This is what I use, and I don’t rinse it.
- Broth. I use unsalted chicken bone broth for added flavor and protein.
- Olive oil. We’re adding a generous amount, so use a quality olive oil that tastes good.
- Butter and lemon. Stirred in at the end for flavor and brightness.
- Fresh herbs. My go-to in this dish is Italian parsley, but flavor it however you want!
Rinsing the rice messes up the water-to-rice ratio. I will die on this hill, and many well-known chefs agree. I’ve tested this several times, and not rinsing the rice yields better results. If you want to rinse your rice, drain it very well and reduce the broth to 3 1/4 cups.
Instructions
This recipe takes about five minutes to get in the oven, and then you can forget about it while you work on other things!
- While the oven is preheating, bring the broth, seasonings, and olive oil to a simmer.
- Spray a baking dish with non-stick spray (I use this), and spread the rice in an even layer.
- Pour the broth over the rice, tightly cover with foil, and bake.
- When the rice is done, add the lemon and butter, and fluff with a large fork.
Fluffing the rice correctly is a crucial step in this recipe. When incorporating the lemon and butter, use a light touch as you drag the tip of the fork back and forth. Avoid pressing down. It’s more of a raking-and-fluffing motion.
Tips & Variations
- I highly recommend using unsalted or low-sodium broth, so you can control the sodium. Some store-bought brands are very high in salt, so I always recommend reading labels.
- Speaking of salt, the recipe calls for one-half teaspoon of sea salt, which is saltier than kosher salt. I also use unsalted bone broth. If the broth you are using already has salt, I suggest leaving the salt out completely. You can always add more.
- For added protein, I use bone broth. Depending on the brand, each cup of bone broth adds 6 to 9 grams of protein. This is a simple way to add protein directly to your rice! However, any low-sodium or sodium-free broth will work.
How To Store Leftover Rice
- Surprisingly, rice does not last as long as most people think. You must cool it down quickly, and consume or freeze it within 3 days, four days max.
- The bacteria/spores that grow on leftover rice are heat-resistant. Unlike other types of bacteria, reheating the rice does not kill them.
- To cool it quickly, I spread leftover rice into a large shallow dish and immediately refrigerate it. Spreading it in a wide, shallow container exposes more of the rice to the cold air.
- Avoid packing hot leftover rice into a deep container, as it can take hours for the center to cool. This leaves the center rice in the danger zone of between 40 and 140 degrees Fahrenheit, where harmful spores can grow.
If you’ve tried this recipe or any other recipe on my site, please let me know in the comments below!
Butter & Lemon Flavored White Rice Recipe
Equipment
Ingredients
- 2 cups long grain white rice
- 3 1/2 cups unsalted chicken bone broth
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 – 3 tablespoons unsalted butter
- 1 – 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F.
- Add the broth, olive oil, and seasonings to a small pot. Bring to a boil.
- Spray a casserole dish with nonstick cooking spray and add the rice.
- Pour the boiling liquid over the rice, and quickly spread it around evenly with a fork.
- Cover tightly with aluminum foil, and place in the oven on the center rack.
- Bake for exactly 30 minutes, remove from the oven, and immediately remove the foil.
- Cut the butter into chunks and drop it all over the top of the rice.
- Add one tablespoon of the lemon juice, and use a fork to gently incorporate the butter. Be careful not to compact the rice. Use a light touch. See note above.
- Add another tablespoon of lemon juice, and continue raking and fluffing the rice.
- Taste and adjust the salt and lemon.
- Note: This is where you can change it up by swapping the lemon and butter for whatever herbs and citrus you want.
I just have to say that I love your recipes!! I’ve been a ‘foodie’ most of my life (restaurant work; small catering; dinner parties) until I was diagnosed with Acute Kidney Failure (on dialysis), which means no/low sodium; potassium, watch phosphorus…avoid all processed foods. I feel like I’ve been eating cardboard! Your straight forward & flavorful recipes give me hope! Trying to re-channel my love of cooking to this new lifestyle —and your approach to food/recipes may be my ticket!! Thank you!!