Greek Lemon Rice

Short Description

Greek lemon rice, also known as avgolemono rice, is a light and flavorful side dish made with rice cooked in a tangy lemon-egg sauce. It’s silky, bright, and perfect alongside roasted meats, fish, or vegetables.

Why You’ll Love This Recipe

This dish offers a delightful balance of creamy texture and zesty citrus flavor without heavy cream or butter. It’s easy to prepare, uses simple pantry ingredients, and elevates any meal with its fresh, vibrant taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Long‑grain white rice

• Chicken or vegetable broth

• Fresh lemon juice and zest

• Eggs (whole or yolks only, depending on tradition)

• Olive oil or butter

• Salt and black pepper

Directions

1. Rinse the rice until the water runs clear, then drain.

2. Bring the broth and a bit of salt to a gentle boil in a medium saucepan.

3. Add the rice, reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed.

4. In a separate bowl, whisk together eggs, lemon juice, and lemon zest until frothy.

5. Temper the egg‑lemon mixture by slowly whisking in a ladle of hot rice broth to raise its temperature gradually.

6. Return the warmed egg mixture to the pot with the rice, stirring gently over very low heat to create a smooth, creamy consistency, without boiling.

7. Stir in olive oil or butter, and season with additional salt and pepper to taste.

8. Remove from heat and let sit covered for a few minutes before serving.

Servings and timing

• Serves: 4 as a side

• Hands‑on time: about 10 minutes

• Total time: about 30 minutes

Variations

• Use brown rice: increase cooking time and liquid accordingly.

• Replace chicken broth with vegetable broth for a vegetarian version.

• Add chopped fresh herbs such as parsley or dill for added brightness.

• Stir in cooked peas or sautéed onions for extra texture and flavor.

• Incorporate a little grated Parmesan or crumbled feta for a richer finish.

Storage/Reheating

• Refrigerate cooled rice in an airtight container for up to 3–4 days.

• To reheat, sprinkle a small amount of water or broth over the rice, cover, and gently warm in a saucepan over low heat, stirring occasionally. A short microwave stint (covered) also works—add moisture and stir halfway through.

FAQs

What type of rice is best for Greek lemon rice?

Long‑grain white rice works best due to its tender, fluffy texture; medium-grain can also work. Brown rice may be used, but requires more cooking time and liquid.

Can I use only egg yolks instead of whole eggs?

Yes. Traditional recipes often use only yolks for a richer, silkier sauce, but whole eggs still yield a creamy result.

How do I prevent the sauce from curdling?

Temper the eggs by slowly whisking in hot broth before adding back to the pot. Stir constantly over very low heat, and avoid boiling once the egg mixture is added.

Can I make this recipe dairy‑free?

Certainly. Skip butter and use olive oil exclusively; the lemon and eggs provide creaminess naturally.

Can I prepare lemon rice ahead of time?

You can cook and fully assemble in advance, then reheat gently before serving. Reheat with a splash of broth to restore creaminess.

Can I freeze Greek lemon rice?

It’s not ideal for freezing, as the texture may become grainy after thawing. Better to freeze plain cooked rice and add lemon sauce upon reheating.

How tart will the dish be?

It’s tangy but not overly sour. Adjust lemon juice to taste—some prefer a subtle brightness, others a stronger lemon pop.

Can I make a vegan version?

Without eggs it won’t be the classic avgolemono style, but you can approximate the flavor with vegetable broth, lemon juice, olive oil, and perhaps a vegan “creamer” alternative.

What pairs well with Greek lemon rice?

It goes beautifully with grilled or roasted chicken, fish like salmon or cod, lamb, or Mediterranean vegetable dishes.

Is it safe to consume the egg sauce without cooking?

The eggs are gently cooked when combined with hot broth and rice over low heat, which sufficiently heats the mixture. Proper tempering and low heat ensure food safety.

Conclusion

Greek lemon rice is a classic Mediterranean side that combines simplicity with elegance. Its creamy texture and citrus brightness complement a variety of dishes, yet it remains quick and approachable. Whether for a casual weeknight or a special dinner, this recipe brings Mediterranean flair with minimal effort

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