Lemon Rice

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This lemon rice with coconut milk is a flavorful and comforting dish that is perfect for everyone who loves the combination of tangy and creamy flavors. The recipe is incredibly easy, super refreshing, and it makes a great main meal or side dish. 20 minutes is all you need! 

a grey bowl with lemon rice on a wooden board with parsley in the background

Why This Recipe Works

We can’t get enough of this easy vegan lemon rice! It has a refreshing and tangy flavor and the recipe couldn’t be any easier! 20 minutes is all you need, so it’s the perfect recipe for busy days

And the recipe is not only super simple, but also incredibly versatile. It can be served as a side dish or as a main course with a variety of proteins such as grilled tofu or tempeh or vegan meat alternatives. 

To make the creamy lemon rice, basmati rice is cooked with a creamy mixture of coconut milk, vegetable broth, lemon juice and zest, and turmeric. The coconut milk gives the rice a creamy, rich, and smooth texture.

Before serving, I garnished the lemon rice with freshly chopped green onions and parsley, which add a subtle onion flavor and a pop of color to the dish.

You can serve it hot or cold and it’s perfect for a quick and easy lunch or dinner. Besides, it is also a great option for meal prep as it can be made in advance and stored in the fridge for several days.

Overall, it’s a flavorful and aromatic dish that is ready in no time! 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Rice – you need basmati rice for this recipe. 
  • Vegan Butter 
  • Garlic 
  • Green Onions
  • Turmeric – it adds flavor and also gives the rice a nice yellow color. 
  • Vegetable Broth – I used my homemade paste for vegetable broth. It is super easy to make, made with fresh vegetables, and it’s packed with flavor!
  • Coconut Milk – you need full-fat canned coconut milk for this recipe. It makes the rice super creamy. 
  • Lemon – juice and zest. 
  • Cashews – raw cashews, not salted or roasted. 
  • Fresh Parsley – to sprinkle. 
  • Salt & Pepper 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Cut the green onions into rings. Reserve one green onion for later to sprinkle over the rice.

2. Step: Use a grater to zest the lemon.

3. Step: Then juice the lemon. Finely chop or mince the garlic. 

4. Step: Melt the vegan butter over medium heat. Then add the green onions and cook for 1-2 minutes. Add the lemon zest and the garlic. Cook for another minute until fragrant. Stir often. 

a collage of four photos that show how to make this recipe

5. Step: Then add the rice and turmeric. Stir and cook for 1 minute. 

6. Step: Add the vegetable broth, coconut milk, and lemon juice. Season with salt and pepper. Stir well. Cover the pot with a lid and simmer for 15 minutes. 

7. Step: In the meantime, toast the cashews in a dry skillet (without any oil) over medium heat for 1 to 2 minutes or until they’re golden brown.

8. Steps: Finely chop the fresh parsley. Fluff up the cooked rice and sprinkle it with parsley, green onions, and the toasted cashews. 

a grey bowl with lemon rice on a wooden board with two lemon halves on the side

Recipe Notes

  • For some extra heat, you could add red pepper flakes before serving the lemon rice. 
  • The rice is also great with peas for protein. I usually use frozen peas and add them about 3 minutes before the cooking time is over. 
  • I like to serve this rice along with my vegan crab cakes, vegan salmon, or my crispy vegan chicken fingers. 

Frequently Asked Questions

How Long Does The Rice Last? 

Ideally, serve this rice as soon as it has been cooked. Lemon juice can speed up the bacterial growth. Stored in an airtight container in the fridge, this dish will last for 1-2 days

However, always make sure not to leave rice at room temperature for more than an hour. 

Can I Freeze It? 

Yes, you can freeze it for up to 3 months. Let it cool down completely after cooking and then freeze it in a freezer-safe container or freezer bag. 

rice topped with green onions and a slice of lemon in a grey bowl

Related Recipes

  • Tomato Rice 
  • Vegan Fried Rice 
  • Cauliflower Fried Rice 
  • Vegan Broccoli Rice Casserole 
  • One Pot Vegetable Rice with Bell Peppers and Peas 

I Love To Hear From You! 

I hope you like this lemon rice as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a grey bowl with lemon rice on a wooden board with parsley in the background

Print

Lemon Rice

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This lemon rice with coconut milk is a flavorful and comforting dish that is perfect for everyone who loves the combination of tangy and creamy flavors. The recipe is incredibly easy, super refreshing, and it makes a great main meal or side dish. 20 minutes is all you need! 
Course Main Course, Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 17 minutes
Servings 4 servings
Calories 301kcal
Author Sina

Ingredients

  • 1 cup basmati rice
  • 1 tablespoon vegan butter
  • 2 cloves of garlic
  • 4 green onions
  • 1/2 teaspoon turmeric
  • 1 1/2 cups vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 2 teaspoons lemon zest
  • juice of 1 lemon
  • salt, to taste
  • black pepper, to taste
  • 1/4 cup raw cashews
  • 1/4 cup parsley, freshly chopped

Instructions

  • Cut the green onions into rings. Reserve one green onion for later to sprinkle the rice.
  • Use a grater to zest the lemon.
  • Then juice the lemon. Finely chop or mince the garlic. 
  • Melt the vegan butter over medium heat. Then add the green onions and cook for 1-2 minutes. Add the lemon zest and the garlic. Cook for another minute until fragrant. Stir often. 
  • Then add the rice and turmeric. Stir and cook for 1 minute. 
  • Add the vegetable broth, coconut milk, and lemon juice. Season with salt and pepper. Stir well. Cover the pot with a lid and simmer for 15 minutes. 
  • In the meantime, toasts the cashews in a dry skillet (without any oil) over medium heat for 1 to 2 minutes or until they're golden brown.
  • Finely chop the fresh parsley. Fluff up the cooked rice and sprinkle it with parsley, green onions, and the toasted cashews. 

Notes

  • For some extra heat, you could add red pepper flakes before serving the lemon rice. 
  • The rice is also great with peas for protein. I usually use frozen peas and add them about 3 minutes before the cooking time is over. 
  • I like to serve this rice along with my vegan crab cakes, vegan salmon, or my crispy vegan chicken fingers. 
  • Stored in an airtight container in the fridge, this dish will last for 1-2 days

Nutrition

Calories: 301kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 386mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg

The post Lemon Rice appeared first on Vegan Heaven.





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