Cilantro Lime Rice

How to Make Cilantro Lime Rice

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1. Put the rice in a fine sieve and rinse under cold running water for 1 minute, until the water runs almost clear. Drain well.

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2. Heat the oil in a medium saucepan with a tight lid over medium heat. Add the rice and stir for 1 minute until the grains are coated and look slightly translucent.

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3. Add the water and salt, bring to a boil, then reduce the heat to the lowest setting and cover tightly.

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4. Cook for 15 minutes without lifting the lid.

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5. Take the pan off the heat and let it steam, still covered, for 10 minutes.

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6. Fluff the rice with a fork, then gently stir in the lime juice, zest and coriander. Taste and add a pinch more salt if needed.

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Tips for Making Cilantro Lime Rice

• Rinse the rice until the water is clear. The loose starch on the surface is what makes rice clump together.
• Do not lift the lid while the rice cooks or during the resting time. The steam is doing the cooking.
• Add the lime and coriander at the end. Both lose their fresh flavour in the heat, and the juice added early can make the rice tough.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Cilantro Lime Rice

• Chicken fajitas
• Black beans
• Fish tacos

Storing & Reheating Cilantro Lime Rice

Keeps in the fridge for up to 3 days. Rice should be cooled quickly, so spread it on a tray before chilling, and reheat it until steaming hot. Freezes for up to 1 month.

Cilantro Lime Rice FAQ: Common Questions

Cilantro Lime Rice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.