Best 6 Creamy Lemon Rice Recipes

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Indulge in the delightful symphony of flavors that is Creamy Lemon Rice, a dish where the vibrant zest of lemon mingles harmoniously with the comforting creaminess of coconut milk. This culinary masterpiece tantalizes the taste buds with its subtle tanginess balanced by a velvety smooth texture, making it an instant favorite among rice enthusiasts. Accompanying this delectable main course are three equally enticing recipes: a refreshing Cucumber Raita, a vibrant Green Salad, and a luscious Mango Lassi. Prepare to embark on a culinary journey that promises to awaken your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL



Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

Steps:

  • Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
  • With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
  • Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY LEMON RICE



Creamy Lemon Rice image

This bright rice dish has a creamy texture that's reminiscent of a lemon risotto, but without all the watching and stirring. Keep this one in your back pocket for hosting dinner guests-or a great side any old day! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups chicken broth
2 ounces cream cheese, cubed
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup uncooked long grain rice
1/4 cup minced fresh basil

Steps:

  • In a saucepan, combine first six ingredients; bring to a boil. Stir with a whisk to blend., Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Stir in basil.

Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 806mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY LEMON PARMESAN RICE



Creamy Lemon Parmesan Rice image

This rice is absolutely amazing! If you love lemon and rice then you should not pass this up, this rice has all the creaminess of risotto without all the constant stirring. To insure creaminess use only aborio rice for this. If you are not a garlic lover then leave it out.

Provided by Kittencalrecipezazz

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 quarts water
2 cups arborio rice
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1/3 cup chopped fresh parsley
1/3 cup butter, room temperature
1/2 teaspoon dried basil (can use more or use about 1/4 cup chopped fresh basil)
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest (you can add in a bit more if desired)
salt and black pepper
1 cup grated parmesan cheese

Steps:

  • Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
  • Add in the onion and garlic; saute for about 3 minutes.
  • Add in 4 quarts water and bring to a boil over high heat.
  • Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
  • In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
  • Add the hot rice to the mixture; stir to melt butter.
  • Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
  • Season with salt and pepper.
  • Sprinkle with more Parmesan cheese if desired.

CREAMY LEMON CHICKEN AND RICE



Creamy Lemon Chicken and Rice image

Packed with flavor, this Creamy Lemon Chicken and Rice recipe can be prepped and on the table in 20 minutes, and will quickly become a family favorite! Since everything is cooked in just one skillet, this dinner is as easy to clean up as it is to prepare!

Provided by Kimber

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 22m

Yield 4

Number Of Ingredients 8

1 ½ pounds boneless, skinless chicken breast, cubed
2 tablespoons olive oil
1 lemon, juiced
Salt and pepper to taste
1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
1 ½ cups water
1 cup heavy cream
1 (16 ounce) bag frozen broccoli florets

Steps:

  • Heat a skillet with oil over medium high. Add chicken, 1/2 of lemon juice, and salt and pepper to taste and cook chicken 4 to 6 minutes or until cooked through and lightly browned. Remove and set aside.
  • Add the Knorr® Rice Sides™ to the skillet with the water, cream, and remaining lemon juice and cook on high until it comes to a boil then reduce heat to low and cook for 2 minutes. Stir in the frozen broccoli, re-cover and continue to cook for 5 to 7 minutes, or until broccoli and rice are tender.
  • Stir in the chicken and let rest for 2 to 5 minutes to thicken. Serve and enjoy!

Nutrition Facts : Calories 621.5 calories, Carbohydrate 19 g, Cholesterol 171.1 mg, Fat 36.2 g, Fiber 7.1 g, Protein 41.4 g, SaturatedFat 23.4 g, Sodium 185 mg, Sugar 1.7 g

CREAMY LEMON RICE



Creamy Lemon Rice image

This is a delicious rice dish that is easy to make and goes wonderfully with fish or chicken. The cream can be eliminated, and the rice is still delicious.

Provided by MarieRynr

Categories     Lemon

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
2 cups long grain white rice
2 lemons, zest of, grated
3 cups chicken broth, boiling
1 teaspoon salt
2 tablespoons fresh lemon juice
1 cup heavy cream
fresh ground pepper

Steps:

  • Melt butter in a saucepan on low heat.
  • Stir in rice and lemon zest.
  • Cook over medium heat, stirring, until rice is opague, about 5 minutes.
  • Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
  • Stir in lemon juice.
  • Slowly stir cream into rice.
  • Continue to stir and cook on low heat until cream is absorbed.
  • Season to taste.

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN



Creamy Rice With Lemon, Herbs, and Parmesan image

This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit."

Provided by yooper

Categories     Short Grain Rice

Time 26m

Yield 6 serving(s)

Number Of Ingredients 11

4 quarts water
2 cups arborio rice (12 to 13 ounces) or 2 cups medium grain rice (12 to 13 ounces)
1 cup chopped onion
1/2 cup chopped fresh parsley
6 tablespoons butter, cut into small pieces, room temperature
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 lemon, rind of, grated
1 cup packed grated parmesan cheese, plus
2 tablespoons grated parmesan cheese (about 3 ounces)
fresh basil sprig

Steps:

  • Bring 4 quarts water to boil in large pot over high heat.
  • Add rice and onion.
  • Boil until rice is just tender, about 16 minutes.
  • Drain, reserving 1/2 cup cooking liquid.
  • Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
  • Add hot rice mixture, stir to melt butter.
  • Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
  • Season with salt and pepper.
  • Sprinkle with 2 tablespoons cheese.
  • Garnish with basil sprigs and serve.

Tips:

  • Use high-quality ingredients for the best flavor. Choose fragrant basmati or jasmine rice, fresh lemons, and creamy coconut milk.
  • Soak the rice according to the package instructions before cooking. This helps to remove excess starch and results in fluffy, separate grains.
  • Use a heavy-bottomed pot or Dutch oven for cooking the rice. This will help to distribute heat evenly and prevent the rice from sticking.
  • Season the rice with salt, pepper, and your favorite herbs and spices. This will add depth and flavor to the dish.
  • Use fresh lemon juice and zest for the best flavor. Bottled lemon juice can be used in a pinch, but fresh is always best.
  • Garnish the finished dish with fresh cilantro, parsley, or mint. This will add a pop of color and flavor.

Conclusion:

Creamy lemon rice is a flavorful and versatile dish that can be served as a side dish or main course. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, bright lemon flavor, and fluffy rice, this dish is sure to be a hit at your next gathering.

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