Cilantro Lime Rice Recipe

Overview

This cilantro lime rice recipe makes fluffy, separate grains with fresh lime zest, lime juice, and plenty of chopped cilantro. Rinsing the rice removes excess surface starch, while a covered rest after cooking helps the grains finish steaming without turning wet or sticky.

Serve it as a side for tacos, grilled chicken, beans, or roasted vegetables. The recipe makes about 4 1/2 cups of cooked rice, enough for 6 side servings or 4 more generous portions.

Ingredients

• 1 1/2 cups long-grain white rice
• 2 cups water
• 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
• 3/4 teaspoon fine salt, plus more to taste
• Finely grated zest of 1 lime
• 2 tablespoons fresh lime juice, from about 1 lime
• 1/2 cup finely chopped fresh cilantro leaves and tender stems

How to make it

1. Rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool water for 30 to 45 seconds, gently stirring with your fingers, until the water runs mostly clear. Drain thoroughly. Excess water clinging to the rice can throw off the cooking ratio.

2. Toast the rice. Heat the oil in a medium saucepan over medium heat. Add the drained rice and cook for 2 to 3 minutes, stirring often, until the grains look dry and some take on a faintly toasted smell. Do not brown the rice deeply; a little color is fine, but burnt grains will make the finished rice bitter.

3. Add the water and salt. Carefully pour in the water and add the salt. Stir once, scraping up any rice that may be stuck to the bottom. Bring the water to a full boil. You should see active bubbles across the surface before covering the pan.

4. Simmer covered. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes. Keep the lid closed during this time so steam does not escape. The rice is ready for the next step when the water has been absorbed and the grains are tender when tasted; a thin layer of steam holes may appear on the surface.

5. Rest the rice. Remove the saucepan from the heat and leave it covered for 10 minutes. This resting time allows the remaining moisture to distribute through the grains. If the rice still feels firm after resting, add 2 tablespoons of water, cover, and cook over low heat for 3 to 5 more minutes before resting again.

6. Season and fluff. Transfer the rice to a large bowl or fluff it gently in the saucepan with a fork. Fold in the lime zest, lime juice, and cilantro. Taste and add another pinch of salt or a small squeeze of lime if needed. Serve warm.

Expert tips

• Use zest as well as juice. Lime zest provides concentrated citrus aroma, while the juice adds acidity. Adding both after cooking keeps the flavor fresh and prevents the juice from making the rice overly wet.
• Avoid stirring during simmering. Stirring can release starch and make the grains gummy. Stir only before the lid goes on and when fluffing at the end.
• Adjust the cilantro. For a milder herb flavor, start with 1/4 cup cilantro and add more after tasting. If you dislike cilantro, substitute finely chopped flat-leaf parsley, though the flavor will be different.
• For brown rice, change the method. Use 1 1/2 cups long-grain brown rice with 2 1/2 cups water. Simmer covered for 35 to 40 minutes, then rest for 10 minutes. Check the package directions if your rice brand recommends a different liquid ratio.
• If the rice is mushy, it was likely cooked with too much liquid, stirred while simmering, or left covered over residual heat for too long. Spread it on a baking sheet for a few minutes to let excess steam escape, then fluff gently.
• If the rice is crunchy, sprinkle 2 tablespoons of water over it, cover tightly, and return it to low heat for 3 to 5 minutes. Let it rest covered for another 5 minutes before checking again.

Serving and storage

Serve the rice warm or at room temperature with grilled meat, fish, tofu, beans, tacos, or roasted vegetables. It also works as a filling for burrito bowls and wraps.

Cool leftovers promptly and store them in a shallow, airtight container in the refrigerator for up to 4 days. Reheat until steaming hot, adding 1 tablespoon of water per cup of rice before covering and microwaving or warming in a saucepan. Do not leave cooked rice at room temperature for more than 2 hours, or more than 1 hour in very hot conditions. You can freeze the cooled rice in airtight portions for up to 1 month; thaw it in the refrigerator and reheat thoroughly.

Frequently asked questions

Can I make cilantro lime rice with basmati rice?

Yes. Use 1 1/2 cups basmati rice and follow the same rinsing, simmering, and resting method. Check it a few minutes early because some basmati brands cook faster than standard long-grain rice.

Why is my cilantro lime rice sticky?

Sticky rice usually results from excess starch, too much water, or stirring during cooking. Rinse until the water is mostly clear, measure the water carefully, keep the lid closed while simmering, and fluff with a fork instead of stirring vigorously.

Can I use bottled lime juice?

You can, but fresh lime juice tastes brighter and supplies zest for a stronger citrus aroma. If using bottled juice, begin with 1 1/2 tablespoons and add more to taste; bottled juice does not replace the lime zest.

Can I prepare this rice ahead of time?

Yes. Cook and season it up to 4 days ahead, refrigerate it promptly in a shallow airtight container, and reheat it with a splash of water. For the freshest cilantro flavor, you can reserve half of the chopped cilantro and fold it in after reheating.