Lemon Butter Rice

Lemon Butter Rice

This wonderful Lemon Butter Rice might not look like much, but baby…its simple buttery lemon flavor is down right delicious. My sister-in-law Mary has been making it and serving it with some amazing grilled chicken kabobs for the past several months, much to our families delight. I’ve been meaning to post it for a while but it kept getting bumped down my list, dang it.  Happy to be sharing it with you today! Watch for the kabobs to come in the near future.

Honey Dijon Chicken

Lemon Butter Rice pairs fabulously with many meals, the Honey Dijon Chicken I posted a couple of days ago being one of them.  It would also be wonderful with…

Chicken Cordon Blue
Pan Fried Fish
Chicken Stuffed Crescent Rolls
Smokey Cream Cheese Stuffed Chicken

Lemon Butter Rice from Jamie Cooks It Up!

Lemon Butter Rice

Time: 30 minutes
Yield: 2 1/2 cups
Recipe from Mary Ehrhart and Marla Call

4 T butter
1 1/4 C rice (long grain or Jasmine Rice works best)
3 C water
4 tsp bullion granules
2 Tb lemon juice (bottled is best)
3/4 tsp salt



1. Heat a large, deep skillet over medium high heat.
2. Add 4 tablespoons of butter and let it melt down.


3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe.


4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden.


5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet.


6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long.
7. Add 3/4 teaspoon salt and give it a nice stir.


8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes.
9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it’s still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!

Lemon Butter Rice from Jamie Cooks It Up

Post a comment!


  1. 1
    August 14, 2014 at 4:45 pm

    Can this be done in a rice cooker?

    • 2
      August 15, 2014 at 8:36 am

      Good question. I think it would work in a rice cooker, however sauteing the rice in the butter gives it a fabulous flavor. I would do that first, then continue on in with the rice cooker. Good luck!

  2. 3
    July 22, 2017 at 3:11 pm

    Hi Jamie-This recipe sounds so yummy but H E L P!!! I’ve made it twice and both times the rice isn’t tender. I am cooking it way more than the recipe states, in fact today I’ve been cooking it for almost an hour. I have a gas stove so maybe I don’t have the flame high enough. But if I have it too high, I’m afraid the liquid will absorb before the rice is done. Any advice? Thanks!!

    • 4
      July 26, 2017 at 11:26 am

      Thanks for reaching out to me about this. I have a few ideas that might help. If you have tried it twice now (and are confident you are using the listed ingredient quantities), I would add just a bit more liquid than you have added in the past. Also, you may be cooking it at too high a heat. This sometimes results in the skillet boiling too rapidly which can account for lost liquid. Hope this helps!

  3. 5
    April 3, 2019 at 7:27 pm

    So yummy! Made this with instant rice, did all the steps the same and wow its so good and so cheap too!

  4. 6
    September 3, 2020 at 6:17 pm

    This was SO delish! I used 2tbs butter and 2tbs olive oil just to cut the fat down a little. I made it in the instant pot too!

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