This Lemon Rice With Wine is easy to make and perfect for entertaining. If you like rice, you will like this recipe. It is one of these beautiful dishes that you will want to make over and over again, as it can be served with so many things and in so many ways.
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- Lemon rice and wine are best friends
- How to make
- Can I add herbs to this rice, and what kind?
- What kind of rice do I need for this recipe?
- I don't like, or I cannot use wine. What do I do?
- Can I freeze this lemon rice with wine for later use?
- Can I make it in the Instant Pot?
- What can I serve with this rice?
- More recipes to love
- 📖 Recipe
- 💬 Comments
Lemon rice and wine are best friends
I made this recipe on multiple occasions and loved it every single time the versatility of it.
The lemon and the white wine, which should be on the dry side (I like Chardonnay, Pinot Grigio/Pinot Gris, and Sauvignon Blanc, just to give some examples), give the rice a very sophisticated flavor that makes the dish elegant.
The rice can be served with roasted chicken, grilled salmon, or any grilled meat.
I personally like any rice. I used basmati rice in the past, but I also love Arborio rice, which is short grain and really delicious. You can also use brown rice.
Just keep in mind that for each type of rice, you will need to adjust the amount of liquid required for cooking the grains.
How much liquid do you need to cook rice?
The ratio for cooking rice generally is roughly 2 cups of water for 1 cup of dried rice.
However, if you go with Arborio rice, for example, which behaves a little bit differently when cooked, use 2 ½ cups of liquid for 1 cup of rice.
How to make
Step 1: Saute the rice in oil or butter.
In a saucepan, heat up the olive oil or the butter on medium-high heat and add the rice. Stir constantly so the rice doesn't stick to the pan or burn. Cook the rice for 1-2 minutes until glossy.
Step 2: Add the liquid.
For a cup of rice, I used 2 cups of liquid. One cup is water, ½ cup is lemon juice, and the other ½ cup is white wine. Add ½ teaspoon salt and stir.
I juiced the lemons using this tool that I love. I recently received it from Zulay Kitchen . (affiliate link)
This company sells excellent kitchen tools that I truly liked, but I have to say that I am impressed with this lemon/lime squeezer.
It is a perfect tool in the kitchen, and I found myself using it a lot.
Step 3. Add lemon and cook the rice.
Add lemon zest, then cover the pan with a lid and cook the rice until it absorbs the liquid.
If you notice that it needs more water, add a few teaspoons until the rice has the right consistency. It should be soft but not mushy.
Serve it as a side dish, next to your favorite salads, meats, fish, or stews. I personally made a wonderful Mexican Pork in Green Sauce that I served with this rice.
The flavors are divine, and the combination of lemon with white wine is out of this world.
Can I add herbs to this rice, and what kind?
One of the herbs I loved in this rice with lemon and wine is the tarragon. Use fresh if you have, but dried tarragon, especially in the winter, is acceptable and very good.
I use tarragon a lot in my cooking, like in this soup that comes from Transylvania or this Acorn Squash With Chicken&Fennel. I think it is a wonderful herb that has tones of flavor.
Another option is cilantro. Fresh cilantro is the best, but again, the dried one is perfectly acceptable.
Other herbs: oregano, thyme, basil, parsley, dill, etc.
What kind of rice do I need for this recipe?
You can use any type of rice you have available. Jasmine rice is a good option, but there is also brown rice, basmati, regular rice, or even Arborio or any short grain rice.
Each type of rice will give you a slightly different result, but all will be good.
Some people might say that this is bad advice, but if you need to put dinner on the table, you need to learn how to use your pantry ingredients.
The only thing you need to do is to adjust the cooking time for each type of rice.
I don't like, or I cannot use wine. What do I do?
You can replace the amount of wine with water or stock, no big deal. It will definitely not be the same, but you already know that, right?
Can I freeze this lemon rice with wine for later use?
Yes, why not? You can place it in freezer containers or freezer bags and use it later. You will need to add a little bit of water when you reheat the rice, as it does end up slightly dryer than freshly cooked rice.
Can I make it in the Instant Pot?
I would love to give you the recipe for the Instant Pot, but I do not have one. I am sure it would work.
However, keep in mind that you will definitely need to adjust the amount of liquid to cook the rice. For basmati, Jasmine or white rice, the ratio is 1:1, or 1 cup rice to 1 cup liquid.
What can I serve with this rice?
Anything, basically, for a short answer.
Proteins:
Vegetables as a side dish:
Also, this rice can be served with any kind of salad.
Let's cook it! I am sure you will fall in love with this recipe and start making it over and over again. Enjoy!
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📖 Recipe
Lemon Rice With Wine
Ingredients
- 2 tablespoons olive oil or butter
- 1 cup white rice
- lemon zest from 1 lemon
- 1 cup water or stock chicken or vegetable
- ½ cup lemon juice
- ½ cup dry white wine
- ½ teaspoon salt
- Optional: herbs see note below
Instructions
- Heat the oil or the butter in a casserole.
- Add the rice and lemon zest and cook, stirring, until the rice is well coated.
- Add the stock, wine, lemon juice and salt and bring to a boil.
- Reduce the heat to medium-low, cover and cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- Stir in the herbs and serve.(optional)
Malcolm O'Callaghan says
Too much lemon juice. This recipe was so acidic it hurt my teeth and was inedible. The acidity also made the rice mushy. To make this better (perhaps) add the lemon juice toward the end a little at a time until it tastes right.
Gabriela says
Hi there, thank you for taking the time to provide feedback on the recipe. While I appreciate constructive criticism, it's important to remember that taste is subjective and varies from person to person. I've made this dish multiple times without encountering the issues you've described.
That said, lemons and wines can be tricky ingredients. Their acidity levels can differ significantly, which could impact the final dish. If you're up for another go, I'd recommend adding the lemon juice gradually, as you said and perhaps choosing a milder wine to see if that balances things out for you.
As for the mushy rice, it could be a case of too much liquid or even overcooking—something that can easily happen to the best of us when trying a new recipe.
Thanks for your feedback, and I hope your next cooking endeavor is more to your liking.
Cristina says
Loved the combination of lemon and tarragon! I sauteed the rice in butter and used dried tarragon. I followed the recipe exactly and it came out excellent. Used it as side dish with fried fish. Thank you Gabriela!