Cilantro Lime Rice
This side dish relies on the balance between the bite of citrus and the herbaceous freshness of raw cilantro. It provides a clean base for bold toppings and cuts through heavy, fatty proteins.
Rinse your rice until the water runs clear
Removing excess surface starch is the only way to ensure the grains remain separate and fluffy rather than gummy. Start this before you even touch the stove.
- heavy-bottomed saucepan with a tight-fitting lid
- fine-mesh sieve
- fork
- citrus reamer
What goes in.
- 1 cuplong-grain white rice, such as jasmine or basmati
- 1.5 cupswater
- 1 tbspneutral oil
- 1/2 tspsalt
- 1/4 cupfresh cilantro, finely chopped
- 2 tbspfresh lime juice
Don't peek at the lid
Once the rice is done, keep the lid on for at least 10 minutes away from the heat. This allows the internal moisture to distribute evenly through the grains, preventing a wet bottom layer.
The method.
Rinse the rice
Place rice in a fine-mesh sieve and run cold water over it, tossing with your fingers until the runoff is perfectly clear.
Bring to a boil
Combine rice, water, oil, and salt in a saucepan. Bring to a boil over medium-high heat.
Simmer
Reduce heat to the lowest setting, cover with a tight lid, and simmer for 15 to 18 minutes until the water is absorbed.
Rest
Remove the pan from the heat entirely. Keep the lid on for 10 minutes. Do not open it.
Fold and finish
Remove the lid and fluff the rice gently with a fork. Pour the lime juice and chopped cilantro over the top and fold them in until evenly distributed.
Other turns to take.
Lemon-Herb
Substitute lemon juice for lime and add a tablespoon of minced flat-leaf parsley alongside the cilantro.
Spiced
Add a single smashed garlic clove or a dried bay leaf to the water during the boiling phase for extra depth.
When it doesn't go to plan.
Use a fork, not a spoon, to fluff the rice to avoid breaking the grains.
Add a little bit of lime zest along with the juice if you want a stronger citrus aroma.
If the rice seems too dry, add an extra teaspoon of oil or water before the resting phase.
The ones that keep coming up.
Can I use brown rice?
You can, but it requires significantly more water and a much longer cook time. The final texture will be chewier and nuttier.
What if the cilantro turns brown?
This happens if you add it while the rice is still steaming hot. Always wait until the rice has cooled slightly after the initial rest.