Total Time
Prep 5 mins
Cook 15 mins

Serve with grill salmon and pineapple salsa

Ingredients Nutrition

  • 236.59 ml jasmine rice
  • 473.18 ml vegetable stock or 473.18 ml chicken stock
  • 9.85 ml olive oil
  • 1 lemon, zest of
  • 1 lemon, juice of
  • 141.74 g Baby Spinach, shredded


  1. Rinse and drain rice in cold water.
  2. Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
  3. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
  4. Uncover place shredded spinach on top of rice without stirring.
  5. Cover again and cook for another 5 minutes.
  6. Turn off heat, add lemon juice and let stand covered 10 minutes.
  7. Fluff with a fork and serve.


Most Helpful

Five stars! I made it in the rice cooker, skipped the oil and added some chopped green onion and a little salt. Delicious!

DOLORES A. March 21, 2016

Really, really, REALLY good!! ANd so easy to prepare! Had it with maple glazed salmon, yums!

mamaDlicious October 27, 2008

This was delicious! I had it with the Salmon recipe #53198 and it was such an elegant dinner (but very easy) I got a bag of the baby spinach in the salad section at my store and didn't have jasmine rice so I used my brown rice. My family loves rice so this will be cooked often! THANKS for a great recipe!

Make It Easy! September 30, 2008

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