Citrus Warm Rice (Printable)
Delicate rice blended with fresh citrus zest and herbs for a bright Mediterranean-inspired meal.
# What You’ll Need:
→ Rice
01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Citrus
04 - 1 large orange, zested and juiced
05 - 1 lemon, zested and juiced
→ Aromatics & Additions
06 - 2 tablespoons olive oil
07 - 1 small shallot, finely chopped
08 - 1 garlic clove, minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
11 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Rinse the rice under cold water until the water runs clear to remove excess starch.
02 - Heat olive oil in a medium saucepan over medium heat. Add finely chopped shallot and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
03 - Add the rinsed rice to the pan, stirring continuously to coat with oil and aromatics for 1 minute.
04 - Pour in water, salt, orange juice, lemon juice, and half of the citrus zest; stir to combine thoroughly.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 to 18 minutes until the rice is tender and the liquid is fully absorbed.
06 - Remove the saucepan from heat and let the rice rest, covered, for 5 minutes to finish steaming.
07 - Fluff the rice with a fork, then gently fold in parsley, mint if using, the remaining citrus zest, and freshly ground black pepper. Serve warm, garnished with additional herbs if desired.
# Expert Advice:
01 -
- The citrus lifts the entire plate, making something as simple as rice feel like an occasion.
- It comes together in under 40 minutes, which means you can have a restaurant-quality side dish on a random Tuesday night.
- It's flexible enough to be a side, light enough to serve alongside fish, filling enough to eat on its own.
02 -
- Don't skip rinsing the rice—it's the difference between fluffy individual grains and a sticky clump.
- Add the citrus juice to the cooking water, not after; it needs those 15 minutes to become part of the rice, not a sharp topping.
- Save some zest for the end; that pop of fresh citrus oil on top is what makes people lean back and smile.
03 -
- Toast your rice in the oil for that full minute—it deepens the flavor and keeps the grains from sticking together.
- Add the citrus juice to the cooking liquid, not on top; this way the rice drinks in the flavor rather than sitting on a sharp layer.