Leek Rice (Prasorizo)
Fluffy and aromatic leek rice with carrot, lemon, and dill — a classic Greek comfort dish that perfectly balances sweetness, freshness, and texture. Learn the simple secrets for the most flavorful, non-sticky result every time
Fluffy and aromatic leek rice with carrot, lemon, and dill — a classic Greek comfort dish that perfectly balances sweetness, freshness, and texture. Learn the simple secrets for the most flavorful, non-sticky result every time
Info
Prep Time:
5mCook Time:
25mDifficulty Level:
Ingredients
Serves: 4
- ¼ cup olive oil
- 7–8 medium tender leeks
- 2 spring onions
- 1 onion, finely chopped
- 1 small carrot, grated
- 2 cups Carolina or long-grain rice
- 5 cups hot water
- 2 tbsp fresh dill, finely chopped
- Juice of 1 lemon
- 2–3 tbsp olive oil (for finishing)
- Salt
- Freshly ground black pepper
- Greek strained yogurt (optional)
Directions
Prepare the leeks:
Trim off the dark green tops and slice the white parts into thick rings. In a deep skillet or wide pot, add the leeks with ¼ cup water. Steam over medium heat until slightly softened and most of the water has evaporated.Sauté:
Add the olive oil and the chopped onion. Cook gently until the leeks and onion become tender and translucent, bringing out their natural sweetness.Add the aromatics:
Stir in the chopped white parts of the spring onions and sauté for another minute.Add the rice:
Stir in the rice to coat it in the oil and vegetables for about a minute.Simmer:
Pour in the hot water. Once it begins to boil, add the grated carrot, reduce the heat to low, and simmer gently, half-covered, for about 17 minutes. Stir occasionally, taking care not to mash the leeks.Finish:
Towards the end of cooking, season with salt and pepper. Add 2–3 tablespoons of olive oil, the chopped dill, the green parts of the spring onions, and the lemon juice. Mix gently and remove from the heat.Rest:
Cover the pot with a clean kitchen towel and the lid. Let it rest for 10 minutes to absorb the remaining liquid.Serve:
Serve warm, with a spoonful of thick Greek yogurt on the side.
Recipe Tips
- Always choose tender, medium-sized leeks — the tough green parts can be saved for making stock or soups.
- For fluffy, separate grains, rinse the rice thoroughly under cold running water until the water runs clear, then drain well.
- Add the lemon juice after rinsing the rice — it helps keep the grains from sticking together.
- A little grated carrot enhances the sweetness of the leeks beautifully.
- Cook over gentle heat — prasorizo needs a slow simmer for the perfect texture.
- Always add fresh herbs at the end to preserve their aroma and vibrant color.
- Finish with a drizzle of raw olive oil before serving for that authentic Greek gloss and flavor.
