Rinse the jasmine rice under cold water in a fine-mesh strainer.

In a medium saucepan, combine the rinsed rice with water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Zest and then juice the lemon. Chop the fresh parsley or dill.

Once the rice is cooked, let it sit covered for 5 minutes. Fluff with a fork and mix in the lemon juice, zest, and olive oil.

Add salt to taste and mix well to combine all flavors.

Transfer to a serving bowl and garnish with extra lemon zest and herbs before serving.