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a grey bowl with lemon rice on a wooden board with parsley in the background

Lemon Rice

This lemon rice with coconut milk is a flavorful and comforting dish that is perfect for everyone who loves the combination of tangy and creamy flavors. The recipe is incredibly easy, super refreshing, and it makes a great main meal or side dish. 20 minutes is all you need! 
Course Main Course, Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 17 minutes
Servings 4 servings
Calories 301kcal
Author Sina


  • 1 cup basmati rice
  • 1 tablespoon vegan butter
  • 2 cloves of garlic
  • 4 green onions
  • 1/2 teaspoon turmeric
  • 1 1/2 cups vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 2 teaspoons lemon zest
  • juice of 1 lemon
  • salt, to taste
  • black pepper, to taste
  • 1/4 cup raw cashews
  • 1/4 cup parsley, freshly chopped


  • Cut the green onions into rings. Reserve one green onion for later to sprinkle the rice.
  • Use a grater to zest the lemon.
  • Then juice the lemon. Finely chop or mince the garlic. 
  • Melt the vegan butter over medium heat. Then add the green onions and cook for 1-2 minutes. Add the lemon zest and the garlic. Cook for another minute until fragrant. Stir often. 
  • Then add the rice and turmeric. Stir and cook for 1 minute. 
  • Add the vegetable broth, coconut milk, and lemon juice. Season with salt and pepper. Stir well. Cover the pot with a lid and simmer for 15 minutes. 
  • In the meantime, toasts the cashews in a dry skillet (without any oil) over medium heat for 1 to 2 minutes or until they're golden brown.
  • Finely chop the fresh parsley. Fluff up the cooked rice and sprinkle it with parsley, green onions, and the toasted cashews. 


  • For some extra heat, you could add red pepper flakes before serving the lemon rice. 
  • The rice is also great with peas for protein. I usually use frozen peas and add them about 3 minutes before the cooking time is over. 
  • I like to serve this rice along with my vegan crab cakes, vegan salmon, or my crispy vegan chicken fingers
  • Stored in an airtight container in the fridge, this dish will last for 1-2 days


Calories: 301kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 386mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg