Lemon and Dill Rice

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4 star Avg. rating 4 from 4 votes.

Recipe Information

# of Servings: 6
Recipe Created By: Kathy Przywara


1 cup basmati rice
1 cup unsalted chicken broth (homemade or canned)
1/2 cup water
1 clove garlic
1/2 tsp salt
1 Tbsp fresh dill, minced
1 Tbsp lemon zest
1 Tbsp margarine


Rinse and drain basmati rice. Put in rice cooker along with chicken broth, water, salt and whole garlic clove. Set rice cooker for regular cycle. When rice cooker turns to “keep warm” fluff with a fork or paddle, add margarine, zest and dill and fluff again. Remove garlic clove. The garlic can be mashed and added back or discarded.


This could be made in a pot on the stove top. Place rice, broth, water, salt, and garlic in saucepan. Bring to boil. Cover and reduce heat to low. Simmer 15 minutes and remove from heat. Allow to rest for 10 minutes before fluffing and adding remaining ingredients.

Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


To make vegetarian, substitute vegetable stock or use all water.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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