What is the difference between pilafi and regular rice?

Pilafi (or pilaf) uses a specific cooking method where rice is first toasted in fat with aromatics before liquid is added, creating fluffy, separate grains . Regular boiled rice is just cooked in water without the toasting step, resulting in a blander flavor and sometimes stickier texture . The pilafi method originated in the Middle East and spread throughout the Mediterranean—it's all about technique.

Can I make Greek lemon rice without butter?

Absolutely! Traditional Greek lemon rice actually uses olive oil more often than butter . Use 3 tablespoons of extra virgin olive oil instead of butter for a more authentic (and vegan) version. The flavor is slightly different—more fruity and peppery—but equally delicious. I honestly prefer it with olive oil because it feels lighter.

What type of rice is best for pilafi?

Long-grain white rice is essential for fluffy pilafi . Basmati is ideal because of its naturally fluffy texture and subtle aroma, but jasmine or regular long-grain white rice work great too. Avoid short-grain rice (like sushi rice or arborio) because they're too starchy and will give you sticky, clumpy results instead of distinct grains .

How do you keep Greek lemon rice fluffy and not mushy?

Three critical steps: (1) Rinse the rice thoroughly to remove excess starch , (2) Use the correct rice-to-liquid ratio (1:1.5 for this recipe) , and (3) Don't lift the lid during cooking—let the steam do its job . Also, add lemon juice after cooking, not during, because acid interferes with starch gelatinization and can make rice tough or unevenly cooked .

Can Greek lemon rice be made ahead?

Yes! It actually tastes better the next day because the flavors meld . Make it up to 2 days ahead, store in an airtight container in the fridge, and reheat with a splash of broth or water. You can also freeze it for up to 3 months . For best results, add a squeeze of fresh lemon juice when reheating to brighten the flavors.

What dishes pair well with Greek lemon rice?

This Greek rice pilaf pairs beautifully with grilled or roasted proteins—especially chicken, lamb, fish, or shrimp . It's also great with vegetarian dishes like stuffed peppers, roasted vegetables, or chickpea stews. The bright lemon flavor complements rich, savory mains perfectly. I love serving it with our Italian Chicken Casserole for a complete meal with harmonious flavors .

Is Greek lemon rice gluten-free?

Yes, this rizi lemonato is naturally gluten-free since rice, lemon, herbs, and broth don't contain gluten . Just verify your chicken broth is certified gluten-free (some brands add wheat-based ingredients). It's a great option for gluten-sensitive guests.

How long does Greek lemon rice last in the fridge?

Properly stored in an airtight container, it lasts 4-5 days in the refrigerator . Make sure to cool it quickly after cooking (spread it on a baking sheet to cool faster) and refrigerate within 2 hours. Reheat thoroughly before serving—rice should be steaming hot (165°F/74°C) when reheated .

7 Secrets to Perfect Classic Greek Lemon Rice That'll Make You Ditch Plain Rice Forever

Name: 7 Secrets to Perfect Classic Greek Lemon Rice That'll Make You Ditch Plain Rice Forever
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek/Mediterranean
Ingredients: 2 cups long-grain white rice (basmati or jasmine preferred); 3 tablespoons unsalted butter OR extra virgin olive oil; 1 medium yellow onion, finely diced (about 1 cup); 3 cloves garlic, minced; 3 cups low-sodium chicken broth (or vegetable broth); 1/3 cup fresh lemon juice (from 2-3 lemons); 1 tablespoon lemon zest (from 1 lemon); 1 teaspoon sea salt (plus more to taste); 1/2 teaspoon black pepper; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh parsley, chopped (for garnish)

Description

Authentic Greek lemon rice (pilafi me lemoni) with fluffy grains, bright citrus flavor, and aromatic herbs. This traditional Mediterranean side dish pairs perfectly with grilled meats, fish, or vegetarian mains. Ready in just 25 minutes with simple pantry ingredients!

Ingredients

Scale

2 cups long-grain white rice (basmati or jasmine preferred)

3 tablespoons unsalted butter OR extra virgin olive oil

1 medium yellow onion, finely diced (about 1 cup)

3 cloves garlic, minced

3 cups low-sodium chicken broth (or vegetable broth)

1/3 cup fresh lemon juice (from 2–3 lemons)

1 tablespoon lemon zest (from 1 lemon)

1 teaspoon sea salt (plus more to taste)

1/2 teaspoon black pepper

2 tablespoons fresh dill, chopped

1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until water runs completely clear (about 3-5 minutes). Drain thoroughly and set aside.
Prep aromatics: Finely dice onion, mince garlic, zest and juice lemons, and chop fresh herbs. Set each aside separately.
Sauté aromatics: Heat butter or olive oil in a large, heavy-bottomed pot (4-quart capacity) over medium heat. Add diced onion and sauté for 4-5 minutes until soft and translucent but not browned. Add minced garlic and stir constantly for 30 seconds until fragrant.
Toast the rice: Add rinsed rice to pot and stir to coat every grain with fat and aromatics. Toast for exactly 3 minutes, stirring every 30 seconds, until rice smells nutty and grains are slightly translucent at edges.
Add liquid and simmer: Pour in chicken broth, add salt and pepper, and stir once. Increase heat to high and bring to a boil. The moment large bubbles break the surface, immediately reduce heat to low, cover with tight-fitting lid, and set timer for 15 minutes. Do NOT lift lid during cooking.
Rest: After 15 minutes, remove pot from heat but keep covered. Let rest for 5 minutes to allow steam to finish cooking rice and moisture to redistribute.
Finish with lemon: Remove lid, add lemon juice, lemon zest, and fresh dill. Use a fork to gently fluff rice, folding in lemon and herbs. Taste and adjust salt if needed.
Serve: Transfer to serving bowl, garnish with fresh parsley, and serve immediately while hot and fluffy.

Notes

Storage:

Room temperature: Maximum 2 hours (covered)

Refrigerator: 4-5 days in airtight container

Freezer: Up to 3 months in freezer-safe container or bag

Reheating:

Add 2 tablespoons water or broth, cover, and microwave 2-3 minutes (stirring halfway) or reheat in covered pan on stovetop over low heat. Add squeeze of fresh lemon juice to brighten flavors.

Make-Ahead:

Can be made up to 2 days ahead. Store covered in refrigerator and reheat before serving. Flavors actually improve after 24 hours.

Substitutions:

Butter → Olive oil (1:1 ratio) for vegan/traditional version

Fresh dill → 1 teaspoon dried dill (add during cooking, not at end)

Chicken broth → Vegetable broth for vegetarian/vegan

Long-grain white rice → Brown rice (increase liquid to 3.5 cups and cooking time to 40 minutes)

Dietary Modifications:

Vegan: Use olive oil instead of butter and vegetable broth

Gluten-Free: Verify broth is certified gluten-free (rice is naturally GF)

Low-Carb/Paleo: Substitute cauliflower rice (reduce broth to 1 cup, cooking time to 5-7 minutes)

Serving Suggestions:

Pairs beautifully with Greek Sheet Pan Chicken, Greek Lemon Chicken and Potatoes, Italian Chicken Casserole, lamb chops, baked fish, roasted vegetables, Greek meatballs, or as base for Mediterranean grain bowls. Serve with tzatziki, hummus, or Greek salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Method: Pilafi (sauté then simmer)
Cuisine: Greek/Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 245 kcal
Sugar: 1g
Sodium: 485mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0.8g
Protein: 5g
Cholesterol: 15mg (0mg if using olive oil)