This basil rice is lemony, herby, fragrant, and just fancy enough to make your weeknight dinner feel special. Easy to make in about 20 minutes with only a handful of ingredients.
If plain rice had a glow-up, basil rice would be it.
With just a handful of simple ingredients and one pot, you're minutes away from something that tastes way more exciting than "just rice." (And if you love bold, herb-forward flavors, you might also want to try my Instant Pot Cilantro Lime Rice next.)
This bright and fresh rice lemon recipe is delicious spooned next to Grilled Chimichurri Tofu or Everything Bagel Crispy Tofu, piled into a bowl, or eaten straight from the pot.
And once you've tried this fragrant side dish, dive into more basil-packed favorites like my Zucchini Pesto or spread some joy (and pesto) with my Vegan Sunflower Seed Pesto.
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Why You'll Love This Recipe
- It's a break from plain rice. Lemon and basil bring a fresh, herby flavor in about 20 minutes. Use extra basil in this Watermelon Basil Salad.
- Budget-friendly. Just a handful of pantry staples, but somehow this basil rice feels like something you'd get at a breezy garden cafe.
- Just like my One-Pot Lentils and Rice, this dish is meal-prep friendly. It holds up beautifully in the fridge and reheats like a dream, making it perfect for next-day bowls and leftovers.
Ingredients
Vegan Butter - Adding a bit of vegan butter to basil rice brings a rich, savory depth that enhances the herbs and gives the rice a silky, satisfying texture so don't skip it for best flavor.
Lemon Juice: Some lemons are overachievers, others just phone it in, so start with two tablespoons and adjust to taste depending on how zesty (or stingy) your lemon feels that day.
Rice: You can substitute jasmine rice with basmati or any long-grain white rice-just note that jasmine is a bit more fragrant and slightly stickier, which I really enjoy in this basil rice.
See the recipe card for quantities and a full list of ingredients.
Variations
- Stir in a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Replace the water with veggie broth.
- Add peas, corn, or finely chopped bell pepper for color and crunch. You can add them when you add the basil mixture.
How To Make Basil Rice
This basil rice recipe is easy enough to make for a weeknight dinner. See the recipe card below for the details.
Step 1: Cook the rice - Add washed rice, water, and salt to a medium saucepan. Bring it to a boil, then reduce the heat, cover, and simmer until the rice is tender and fluffy.
Step 2: Make the basil-garlic mixture - In a small blender or food processor, combine fresh basil, minced garlic, lemon zest, and lemon juice. Blend until finely chopped into a vibrant, aromatic paste. You can also easily chop the ingredients by hand if you want.
Step 3: Fluff and butter - Once the rice is fully cooked, remove it from the heat and gently fluff it with a fork. Add a spoonful of vegan butter and let it melt into the warm rice for a rich, buttery finish.
Step 4: Stir in the basil mixture to the pot and gently fold it into the rice until everything is coated in green, herby goodness. Taste and adjust salt or lemon as needed. Add in the optional toasted pine nuts if desired.
Top Tips
Rinse your rice! It helps remove extra starch so your final dish is fluffy, not gummy.
Use a clear lid for the rice if possible. That way, you can sneak a peek at the rice without letting all the steam escape.
Serving Suggestions
- This is a great side dish with Grilled Tofu and Baked Tempeh Bacon. Finish off the meal with another rice dish for dessert - Vegan Rice Pudding!
- Use it as a herby filling for lettuce wraps or tacos. I've replace the rice in Pulled Jackfruit Tacos with basil rice for variation.
- Make it a bowl! Top with roasted veggies, chickpeas, and a drizzle of tahini or peanut sauce for an easy nourish bowl.
Basil Rice FAQS
Yes but it will take longer to cook.
Sweet basil is classic, but Thai basil works too if you want a little peppery twist.
Store leftover basil rice in an airtight container in the fridge for up to 4 days, and reheat with a splash of water to revive it if needed.
Don't leave me hanging - tell me how it went with basil rice in the comments below! Was it love at first bite, surprisingly edible, or a full-blown kitchen disaster? I want the good, the burnt, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Lemon Basil Rice
Equipment
- Nutribullet optional; or use a food processor or chop ingredients by hand
Ingredients
- 3 cups cooked jasmine rice substitute with 1 cup of any uncooked long-grain rice
- 1 tablespoon vegan butter
- 1-2 cloves garlic
- 1 scant teaspoon salt adjust to taste
- 1 cup fresh basil leaves large stems removed and tightly packed; about 30 grams
- zest of a lemon (optional)
- juice of one lemon ~2 tablespoons
- toasted pine nuts optional but recommended
Instructions
- Cook the rice: Prepare your jasmine rice following the package directions.
- Make the basil blend: While rice cooks, add basil, garlic, and lemon juice/zest (if using) to a blender or food processor. Blend until you get a rough paste. You may need a splash of water or oil to get it moving.
- Fluff & fold: Once rice is cooked, add the butter and fluff it with a fork. Gently fold in the basil mixture while the rice is still warm, so it absorbs all that herbaceous flavor.
- Taste and adjust: Add more salt or citrus if you like. Serve warm or at room temperature.
- Optional: For an extra layer of flavor, sprinkle in some toasted pine nuts-just warm them in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until they're golden and fragrant.
Yuarm says
The lemon was overpowering and made the rice taste bitter. I would recommend giving a specific measurement for the amount of lemon juice needed per the amount of herbs.
Definitely recommend add a little and taste as you go.
Regi Pearce says
Thanks for the note! I used the juice of one lemon (about 2 tablespoons), but you’re totally right — lemon can go from bright to bitter fast depending on the size of the lemon or your taste buds. I’ll make sure to note that in the recipe and add a reminder to taste as you go. Thanks for catching that and helping me make the recipe better!
Regi Pearce says
This basil rice is zesty, buttery, and completely addictive. I may or may not have eaten it straight from the pot (okay, I did).