A delicious and easy side dish, goes great with fish!
This is the best rice recipe I have ever tasted! I made it exactly as stated in the recipe and I wouldn't change a thing!
Read MoreMaybe our lemon was unusually large, but DH and I both thought there was way too much lemon in the rice.
Read MoreThis is the best rice recipe I have ever tasted! I made it exactly as stated in the recipe and I wouldn't change a thing!
Excellent! Followed the recipe, using Low Sodium Chicken Stock and everyone loved it. The bright, fresh flavors of the ginger and lemon made this a perfect side to go with Baked Scallops. We will enjoy this often. Thanks for sharing!
lemon rice is common in india particularly in south india. I know this dish as a vegetarian. Hi, dont add chicken or any non veggie into this also my suggestion is that basmati rice alone is not accepted. Other qualities of rice is also possible. try it, i like it
Delicious! I did not have fresh lemon so as another reviewer did, I used lemon juice (2 T.) and lemon pepper in place of the zest. Also used 1 T. ground ginger instead of fresh and then followed the recipe as written. I served rice with salmon with the brown sugar glaze (recipe on AR) and a fresh salad. Wonderful dinner.
I made this rice (exactly as suggested) as a side dish for lemon pork gyros and it was a hit! Even my two young kids ate every last piece.
Had this with lobster tail, and it complemented the flavour wonderfully. Will definitely be making this rice again.
Maybe our lemon was unusually large, but DH and I both thought there was way too much lemon in the rice.
My whole family LOVED this rice! I had to tweak the recipe because we didn't have lemons (only lime), so I used lemon juice and lime zest. We also did not have basmati rice, so I used jasmine rice. Still turned out DELICIOUS! Thank you!
I wasn't sure about this but the ginger & lemon made this dish sooooo good! Just make sure you MINCE the ginger.. LOL!
This is a great recipe for boring white rice! I am rating this recipe as written! The second time I made it (right now)I used regular long grain white rice and used an orange instead of lemon. Added some chopped jalapeno's as well :) Went great with my Spiced Orange Pork Chops. Thanks for the recipe!
This is awesome stuff! Alright...I DID change a few things...I HATE doing that on a recipe I just try for the first time...but...I used peanut oil instead of canola...why, I don't know...was curious..:)...and I didn't have fresh ginger (it would spoil before I used it all) so I used a tablespoon of ground, and I didn't have a lemon, so I used 2 tablespoons of lemon juice and one tablespoon of lemon peel (zest)....and WOW guys...this dish turned out extraordinary!!! My son was duly impressed as well! This is a keeper fer sure! THANKS LOADS!
Delicious! Simple, but flavorful - I don't like plain white rice but between the chicken broth and lemon, this was bright and delicious. The ginger flavor was very subtle. This would be a great side to any number of dishes, and it worked particularly well with the spicy Yogurt-Marinated Salmon I served it with.
I thought it had too much lemon and too much ginger and right now I'm really into lemon. My lemons were large so the recipe might be sensitive to size.
This rice is the BOMB!! All my boy's loved it! I did increase the lemon because my guy's are such lemon heads! This now my main rice recipe.
I overcooked but flavor was a really nice, light lemon. Great side for full flavor dishes.
Delish! I used brown rice instead of basmati, so the cook time was a little longer, but we loved it.
Very good! Made it using long grain rice (I was out of basmati) and it was delicious---thank you!
I've tried a lot of recipes from Allrecipes.com. Most turn out great, some need a few tweaks, some aren't great no matter what I try, but never inedible...until now. I don't know if my lemon was too big (produced a half cup of juice), or our tastes are just way different than any of the other reviewers. But this was awful, and it smelled worse than it tasted.
Great for everyday side or for anyone with an upset stomach. My best friend loved this when she was pregnant and couldn't hold much down. I use butter instead of oil and white pepper instead of black pepper.
Made this exactly as written and we loved it. It was perfect with baked tilapia. Using leftovers tonight to stuff cornish hens. I'm also thinking this would be great for fried rice recipes as well.
I thought this was fantastic...what a simple yet delicious way to serve basmati! Loved the lemon flavour, made it light and fresh. Served this with Salmon with Brown Sugar Glaze (AR) and some steamed broccoli/carrots. Yummy!
Don't let the ginger scare you. This rice is flavorful and balanced. I doubled the recipe with perfect results for my big family. We had it once as a side with fish, and then again to accompany a stir fry with a boldly flavored sauce. Perfect with each!
I'm starting to experiment with different rice recipes, and this was a definate keeper. I did add a little fresh dill to this because I enjoy that flavor. I served this with non-floured chicken breast cooked in a little butter, olive oil, salt and pepper along with roasted asparagus. I thoroughly enjoyed this and will make it again and again. Thanks for the recipe.
Served tonight with Grilled Tilapia and Mango Salsa, this was perfect side dish. Really really easy to make, didn't change a thing and it tasted lovely and light. Adding to my regular rice sides rotation.
I found this recipe too vague. The juice and zest of one lemon can vary greatly and needs to be better defined, and I would say the same for the amount of ginger. 2" of root can vary greatly.
This is got to be the best, most refreshing rice ever. I can't wait to make it again. This is going to be my go to rice recipe. The lemon flavor is amazing.
This was a pretty good rice recipe. I also thought the lemon was a little overpowering on it's own but I paired it with the Sweet Hot Mustard Chicken Thighs recipe from this site and the flavors are wonderful together. I got a late start on the rice so I only rinsed it a few times; if you have time soak it for about 30 minutes before you cook. It makes it less sticky
Love this recipe. The flavor is not overpowering. I will be making this again and again!
Made with brown basmati and it turned out really good. It is lemony, but really good so plan meat dish accordingly. Could see it with salmon or seafood. (I did spicy pork dish) I would definitely make it again just as the recipe states as well as reducing lemon to go with other dishes.
We really loved this. I have made it twice, the first made it more lemony and the second a little more ginger. Amazing both ways. Also really great for left overs! I will pass this one on to others for sure!
I made this in the Instant Pot. As such, I modified slightly, I soaked the rice. I used butter instead of canola oil, and sauted the lemon zest and ginger before adding the soaked rice. I then added 1 and 1/4 cups chicken broth, lemon juice and salt and pepper. I used Manual High setting for 4 minutes and then Natural Release for 10 minutes. It turned out great!
I made this for dinner last night and served it with Yogurt Marinated Salmon as one reviewer suggested. My husband and I both loved it - would definitely make it again.
Loved this as did the whole family. Only change was I used vegetable broth instead of chicken broth as I had a box already open. I always think fresh is best and used fresh lemon and fresh ginger. Outstanding!
I followed the recipe except used plain old white rice. Maybe basmati rice would really improve it. This dish was just ok. Wasn't bad but wasn't good.
Rice can tend to be a little boring, but this dish perfectly compliments the Honey-Orange Firecracker Shrimp. The next day I heated it up for a left-over and could not see any reason to make changes. The flavor held up very well with re-heating. It's a keeper.
This is good even though I did not read it correctly and 'fry' the rice in the oil before adding the liquid. I did have to use about 3/4 cup more liquid before it was ready. I think it needs more ginger, too.
I was searching for a Lemon Scented Basmati Rice dish my local Central Market H-E-B prepares as a deli item and this was the closest base recipe I could find to modify
Loved this! I'm always looking for interesting sides and this went great with some breaded tilapia and a side salad. Much easier and more flavorful than I expected. A definite keeper. Thanks!
sooo aromatic and great fluffy moist the rice tasted,,rather than the chicken broth i used chicken magie stock cube and added cardomom seeds from five to it turned out great my 7yr son loved it and ate all and i give the recipie all the credit ;)
This rice is delicious and super easy. Don't be afraid to use the full strength of lemon and ginger. It is not overwhelming. I served it to guests on the first try and we all raved about it. I did add a touch of butter. Served with fish and it was fantastic. I'll definitely be making this time and time again.
I added butter,to cut down on the acid from the lemon and it turned out great. I added about 1/8 cup after it was done then served its. Delicious,,
Super delicious... two thumbs up — way up!
I make this often especially with fish & chicken. It's PERFECT! Can also be made in a rice cooker, so easy!
For one cup of rice better put 1/2 spoon lemon juice if you don't like it too lemony. Love it though it was great
Very nice flavours. Only thing to watch is the spatter if you add the ginger to the hot oil first. Watch the 1 minute cook very closely as mine started to scorch since there is no liquid yet. Delicious with salmon.
I don't think I could survive without this recipe! Ever since first making it, I have made it about once a week since then and will continue to do so! It goes best with a grilled piece of salmon...yum!
This is a really easy side dish and the taste of lemon and ginger come through and are refreshing. I made it exactly as it is written and got great compliments. I served it with lamb chops.
Delicious.. next time I will lighten the lemon. It's a little strong . Still delicious but will definitely reduce the lemon.. just a little over half of what it calls for.
Delish! Made as shown but sprinkled ginger on while rice s sauteeing since I didnt have fresh ginger. Wonderful even before I salted and peppered it -- very moist!
Easy, quick, and delicious! It's a great side dish that can accompany almost anything.
My new go-to rice recipe! I had to "share" my one lemon with a chicken recipe, so I also used a little bottled lemon juice. I've never used basmati rice, only brown or long grain white. Basmati costs a bit more, but totally worth it. Used the leftover for a fantastic fried rice stir fry! Sautéing the rice in the oil before adding the water is a technique I've been using on plain white rice for a time now; it does make a big difference in flavor and general texture of the finished rice. I think rice has a lesser chance of burning to the pot if it is coated/toasted in the oil before the addition of liquid. Wonderful recipe!
I've tried this twice and both times I got mush. Although the taste was good, the texture was just wrong. Everyone liked it but me.
Very nice. Good foil to a smoked Alaskan cod. Would add a bit of parsley for colour, but otherwise tasty and easy.
I made this to go with a Grilled Tilapia and Mango Salsa found on this site. The rice was very good and I will make it again, particularly when making the excellent fish and salsa recipe. I'm giving it 4 stars only because the the ginger was not as prominent as I had expected. But that may have been the fault of the fresh ginger I selected at the store. It was a little fibrous when I minced it which might have affected its flavor.
Really good! The ginger and lemon added a nice complexity to an already good rice. It was a little overdone and I would probably decrease the liquid by just a tad.
Very light and refreshing dish. I served it with broiled Grouper and I thought it complimented the fish very well. I really liked the ginger flavor as well as the lemon. Will definitely make this again.
Excellent! Easy and really good. I used 1 cup chicken stock with 1cup water because that's all I had. It was still first class !
I made the recipe as stated. Very flavourful. The adults loved it. The kids found it had too much ginger. Next time I will cut back the ginger to a 1 inch piece and shred finely rather then mince.
Excellent! Served with Restaurant Style Pork Chops and Apple Rings (NYTimes), broccoli, Irish Bannock for Luck in 2021 on New Year's Day.
Brilliant recipe. I made it for the first time today and only used half a lemon and half a lemon zest. To give it abit more vibrant colour I added abit of Tumeric. I can't get enough of the flavorful rice. Can't wait for supper time
A nice change of pace to our family's usual white rice. My husband was not a fan of basmati rice in general, however, so I would not make this often.
Very nice side for a seafood meal. Very simple and a nice change from other rice dishes.
I used bottled lemon juice, otherwise no changes. It was delicious with Spicy Tuna Fish Cakes from this site.
I think this is a bit of an acquired taste. Even made well, you either like or you don't. This just wasn't my cup of tea.
This was a very good recipe. Bright and flavorful. My husband even liked it. I have a heck of a time trying to grate the ginger. Eventually I just diced it small and pressed it with my knife. Over all nice flavor, and I will definitely make it again.
Very good side for any dish, vegetable or meat. However, if I may suggest; add an equal amount of butter to the canola oil, add Kosher salt and WHITE pepper to the broth and reduce heat to low after a hard boil is achieved. Almost good on its own!
Subbed bottled lemon juice, no fresh on hand. Also followed rinse and soak recommendations for Basmati. Turned out amazing. Served with Cod piccata. Delicious combo of the light fluffy rice, the Cod and the lemony piccata sauce made my mouth and tummy happy. Here's hoping the lower glycemic index on the Basmati rice makes my diabetes happy as well.
I thought this was fantastic!! My husband and son liked it too but I was crazy about it - I will have this again!
This was awesome. I made it in my rice cooker using Forbidden Rice, which has a nutty flavor and striking black color. I used ground ginger as I didn't have fresh, and substituted grapeseed oil for the canola. My lemon was quite large, so I used about 1-1/2 T of the zest, and 1/3 cup juice. Served with sauteed mahi mahi. Will definitely make this again.
Very good and "different" as my family stated. The lemon I used was huge so my rice was tart to taste. Great with Fish or Shrimp. Will make again.
I was excited about trying this recipe, but really didn't like it all. The lemon juice made the rice gummy and the whole thing was peculiar tasting. Followed the recipe exactly.
Definitely bright and flavourful. I really enjoyed the lemon and ginger combo.. It smelt fantastic. Will be a to go to rice dish this summer with the addition of some fresh herbs.. Basil and or mint! Thanks!
This was good but didn’t fine it had much a lemony taste to it. Maybe my lemon wasn’t big enough?? I’ll definitely try making it again.
My husband and I liked this, the kids liked it less. I think I added too much ginger (I love ginger) and it ended up a little bitter. I will make it again but maybe try to balance it a bit better.
I found this recipe ok not extraordinary. It is not difficult but not exactly something enticing enough for me to try again. The tangy taste of it matches well with the Curry Stand Chicken Tikka Masala from this website though.
I made a BIG mistake with this recipe. Grabbed a jar that I thought was brown rice and it turned out to be Orzo. Great mistake. Very strong lemon flavour but went well with our meal.
