Cilantro Lime Rice

Bright, zesty, and incredibly fluffy, this cilantro lime rice is the perfect copycat of your favorite Mexican grill staple. Long-grain jasmine rice is infused with bay leaf, then tossed with fresh lime juice, zest, and a generous handful of finely chopped cilantro.

Cilantro Lime Rice
  • Prep time: 10 minutes
  • Cook time: 34 minutes
  • Total time: 44 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups long-grain Jasmine rice
  • 2.25 cups water
  • 1 tablespoon unsalted butter
  • 1 tablespoon neutral cooking oil
  • 1 small bay leaf
  • 1 clove garlic, minced
  • 1 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 teaspoon kosher salt

Instructions

  1. Rinse the Jasmine rice in a fine-mesh strainer under cold water for 1 to 2 minutes until the water runs completely clear, then drain well.
  2. In a medium saucepan, heat the butter and neutral cooking oil over medium heat until melted.
  3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
  4. Stir in the rinsed rice and toast for 2 minutes, ensuring all the grains are coated in the butter and oil mixture.
  5. Add the water, bay leaf, and kosher salt to the pan, bringing the mixture to a boil over high heat.
  6. Once boiling, cover the saucepan with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.
  7. Remove the pan from the heat and let it steam, covered and undisturbed, for an additional 10 minutes.
  8. Discard the bay leaf, then fluff the rice gently with a fork.
  9. Drizzle the fresh lime juice, lime zest, and chopped cilantro over the rice, folding gently to combine before serving warm.

Tips

  • Rinsing the rice removes excess starch, which is the key to achieving fluffy, individual grains that do not stick together.
  • Add the fresh cilantro and lime juice at the very end after steaming to preserve the bright green color of the herbs and the punchy flavor of the lime.
  • Toasting the rice in oil and butter before boiling adds a subtle nutty undertone and helps seal the starch in each grain.

Frequently Asked Questions

Can I use brown rice for this recipe?

Yes, but you will need to increase the water to 3 cups and cook the rice for 45 minutes, adding the lime and cilantro after it is fully cooked.

Why did my cilantro turn brown when I added it?

The cilantro will turn brown if added to rice that is too hot or if the rice is cooked with the cilantro inside; always fold it in after steaming.

Can I make this oil-free?

Yes, you can omit the butter and oil and simply boil the rice with water, salt, and bay leaf, though you will lose some richness and fluffiness.