If you’re tired of plain white rice, try this fresh Lemon Basil Rice. It’s quick to prepare, bright with lemon and herb flavor, and works as an easy side dish or a base for bowls with vegetables and protein.
I recently harvested the last of my garden basil after an early frost and wanted something lighter than a traditional pesto. This Lemon Basil Rice is the result: a vibrant, fragrant sauce of basil, lemon, garlic, and olive oil blended until smooth and tossed with warm cooked rice. The sauce gives the rice a gorgeous color and a fresh, bright flavor that pairs well with a wide range of mains.
Why You’ll Love This Easy Rice Recipe
- Full of bright flavor – Fresh basil and lemon elevate ordinary rice into a fragrant side that complements grilled or roasted proteins, beans, and roasted vegetables.
- Fast and simple – The recipe uses pre-cooked rice and a quick blender sauce, so it comes together in minutes. Using microwavable or leftover rice makes it even faster.
- Versatile – Serve as a side, build a rice bowl with additional vegetables and protein, use it as a burrito filling, or enjoy it chilled as a salad base.
Basil Rice Recipe Tips
- Microwavable rice saves time – Frozen microwave rice heats in about three minutes and keeps texture consistent. Heat the rice, transfer to a large bowl, and fold in the basil-lemon sauce.
- Substitute herbs – If basil is limited, parsley, cilantro, or mint will work for a different but tasty flavor profile.
- Make ahead – Prepare a batch to keep in the fridge for 4–5 days. It also freezes well for longer storage; thaw and reheat gently to preserve texture.
Lemon Basil Rice Recipe Ingredients
- Rice – 3 cups cooked white rice (brown rice or quinoa may be substituted)
- Basil – 1 1/2 to 2 cups fresh basil leaves, packed
- Lemon – 1/4 cup fresh lemon juice and 1/2 teaspoon lemon zest for bright citrus flavor
- Olive oil – 1/4 cup extra virgin olive oil or another neutral oil
- Garlic – 1–2 cloves, roughly chopped (adjust to taste)
- Salt – To taste
How To Make Fresh Lemon Basil Rice
- Prepare the rice. Heat pre-cooked rice in the microwave or reheat on the stovetop. Fluff and set aside.
- Make the sauce. In a blender or food processor combine basil leaves, olive oil, lemon juice, lemon zest, garlic, and a pinch of salt. Blend until smooth. Taste and adjust salt, lemon, or garlic as needed.
- Toss and serve. Pour the lemon basil sauce over the warm rice and gently fold until evenly coated. Serve immediately, or refrigerate in an airtight container until ready to eat.
Recipe FAQ
- Is this vegan and gluten-free? Yes, the recipe is naturally vegan and gluten-free.
- Can I use brown rice? Absolutely. Brown rice works well; just use cooked brown rice in place of white.
- How should I serve it? Serve as a vibrant side dish, or turn it into a bowl with sautéed vegetables, beans, tofu, chicken, or fish.
- How long do leftovers last? Store in an airtight container in the refrigerator for 4–5 days. Reheat gently in the microwave or in a skillet.
- Can I freeze it? Yes, freeze cooled portions in airtight containers for up to three months. Thaw in the refrigerator before reheating.
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Looking For More Flavorful Rice Ideas?
Try variations like swapping basil for cilantro and adding lime instead of lemon, stirring in roasted corn and black beans, or finishing with toasted nuts for crunch. This Lemon Basil Rice is a flexible base—use it to add color and freshness to many meals.