Garlic Lemon Herb Jasmine Rice (Printable)
Fluffy jasmine rice with garlic, lemon and herbs, topped with smoky charred zucchini for a bright, satisfying meal.
# What You’ll Need:
→ Rice Base
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon kosher salt
→ Aromatics & Herbs
05 - 3 cloves garlic, minced
06 - 1 tablespoon lemon zest (about 1 lemon)
07 - 2 tablespoons fresh lemon juice (about ½ lemon)
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh dill, chopped
10 - 1 tablespoon fresh basil, chopped (optional)
11 - ¼ teaspoon freshly ground black pepper
→ Charred Zucchini
12 - 2 medium zucchini, sliced into ½-inch rounds
13 - 1 tablespoon olive oil
14 - ¼ teaspoon kosher salt
15 - ¼ teaspoon freshly ground black pepper
→ Garnish
16 - Extra chopped fresh herbs
17 - Lemon wedges
# How-To Steps:
01 - Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, gently swirling the grains until the runoff turns completely clear. This removes excess surface starch for a fluffier result.
02 - Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, just until fragrant and softened — avoid letting it brown.
03 - Add the rinsed and drained rice to the saucepan. Stir gently for 30 seconds to 1 minute, coating each grain evenly in the garlic-infused oil.
04 - Pour in 2 cups of water and 1 teaspoon of salt. Bring to a rolling boil, then immediately reduce the heat to low. Cover tightly with a lid and simmer for 12 to 15 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes to steam.
05 - While the rice steams, preheat a grill pan or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Toss the zucchini rounds with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
06 - Arrange the zucchini in a single layer on the hot grill pan. Cook for 2 to 3 minutes per side until deeply golden grill marks appear and the edges take on a light smoky char. Transfer to a plate and set aside.
07 - Uncover the rice and fluff gently with a fork. Fold in the lemon zest, lemon juice, chopped parsley, dill, basil if using, and ¼ teaspoon black pepper. Taste and adjust salt and lemon juice as desired.
08 - Mound the herbed jasmine rice onto a serving platter or individual plates. Arrange the charred zucchini on top and garnish with additional fresh herbs and lemon wedges. Serve warm.
# Expert Advice:
01 -
- The char on the zucchini adds a smokiness that makes this taste like it came off a backyard grill, not a weeknight stove.
- Jasmine rice soaks up the lemon herb butter so well that you will catch yourself eating it plain straight from the pot.
- It comes together in under 45 minutes with ingredients you probably already have sitting in your kitchen.
02 -
- If you lift the lid while the rice is simmering, you release steam that the rice needs to cook evenly, so set a timer and walk away.
- Charring zucchini in a pan that is not hot enough will steam them instead of searing them, leaving you with soggy rounds that fall apart.
03 -
- Use a Microplane to zest the lemon directly over the cooked rice so the essential oils spray into the grains instead of drying out on a cutting board.
- Let the zucchini slices sit salted for five minutes before cooking, then pat them dry with a paper towel so they char instead of steaming in their own moisture.