Cilantro Lime Rice (Print Version)

Fluffy rice infused with fresh cilantro, lime juice, zest, and a buttery finish.

# Components:

→ Rice

01 - 1 cup long-grain white rice (e.g., basmati or jasmine)
02 - 2 cups water
03 - 1 tablespoon unsalted butter
04 - 1/2 teaspoon salt

→ Flavorings

05 - 1/3 cup fresh cilantro, finely chopped
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 teaspoon lime zest
08 - 1 tablespoon unsalted butter (optional, for finishing)

# Directions:

01 - Rinse the rice under cold water until the water runs clear to remove excess starch.
02 - Bring 2 cups water to a boil in a medium saucepan, then stir in rice, 1 tablespoon butter, and salt.
03 - Reduce heat to low, cover, and allow rice to simmer for 15 to 18 minutes until tender and liquid is absorbed.
04 - Remove from heat and let the rice sit, covered, for 5 minutes to steam.
05 - Fluff rice with a fork and gently fold in chopped cilantro, lime juice, and lime zest.
06 - For additional richness, incorporate 1 tablespoon of butter if desired.
07 - Serve the rice warm as a vibrant side dish.

# Expert Advice:

01 -
  • It comes together faster than takeout, yet tastes like you've been cooking all afternoon.
  • The brightness of lime and cilantro transforms even simple grilled chicken into something memorable.
  • You can make a big batch and it actually tastes better the next day as a cold salad.
02 -
  • The cilantro must be added after cooking, never before—heat destroys its fresh, peppery character completely.
  • Lime juice can curdle cream-based toppings if you're pairing this with crema or sour cream, so add those on the side at serving time.
03 -
  • Zest your lime before you juice it—once it's cut open and you're squeezing, the zester becomes nearly impossible to use.
  • If cilantro tastes like soap to you (it's genetic!), use parsley and double the lime zest, and you'll get a version that's actually better suited to your palate.
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