If you’ve loved the rice in a Greek restaurant, use this recipe for Georgette’s Lemony Greek Rice to make it at home. And in an authentically Greek restaurant, this would be called Pilafi!

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Georgette's Lemony Greek Rice finished rice in serving bowl

I was excited when I learned to make Pilafi (Greek Lemon Rice) from my friend Georgette because it was one of many Greek dishes I’d always loved in restaurants. And if you like that kind of rice, this recipe for Georgette’s Lemony Greek Rice is one you might make over and over.

Georgette recommended Uncle Ben’s Converted Rice to make this, and I was excited again when I learned that Uncle Ben’s Converted Rice is a low-glycemic type of rice, even though it’s white rice. Apparently the “converting” of the rice (parboiling) removes some of the starch and makes it slower to digest than regular white rice.

For years I had a plastic container of Uncle Ben’s Converted Rice (affiliate link) in my cupboard with this recipe written on the side with a sharpie marker, that’s how often I used to make it! Don’t be put off by the package directions for a cooking time that is much shorter than this recipe indicates, trust me and cook it at very low heat for the length of time that Georgette recommends.

Georgette's Lemony Greek Rice finished rice in serving bowl
Yield: 4 servings

Georgette's Lemony Greek Rice

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

If you’ve loved Greek rice in a restaurant, this recipe for Georgette's Lemony Greek Rice can help you make it at home!

Ingredients

  • 1 cup Uncle Ben’s Converted Rice (not instant)
  • 2 T olive oil
  • 1 tsp. salt
  • 3 T lemon juice (or more)
  • 3 C chicken broth (see notes)

Instructions

  1. Start heating chicken broth or stock in a separate pan, or heat in microwave so it’s very hot or boiling.
  2. Use a heavy pan with a tight fitting lid.
  3. Saute rice in olive oil for 2 minutes, stirring often so it doesn’t brown too much.
  4. Add salt and lemon juice to rice and saute 1 minute more.
  5. Add chicken stock slowly and carefully so it doesn’t splash up on you, and let it come to a boil.
  6. Then reduce heat to the lowest possible heat you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all.
  7. After 30 minutes you are allowed to peek to see if all the liquid is absorbed.
  8. If not cook a few more minutes until it has.
  9. I find it usually takes 35 minutes, but I can’t keep myself from peeking after 30 minutes.

Notes

Uncle Ben's Converted Rice (affiliate link) is best for this recipe! Chicken stock or broth should be hot or boiling when you add to rice!

Recipe from Georgette, who probably learned to make it from her Greek mother!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 1277mgCarbohydrates: 13gFiber: 0gSugar: 1gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Georgette’s Lemony Greek Rice would be limited to phase 2 or 3 for the original South Beach Diet, and this is probably too in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Georgette's Lemony Greek Rice

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