Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cilantro Lime Rice


Ingredients

Scale
  • 2 cups basmati rice, rinsed and drained
  • 4 cups stock (I like to use chicken stock, but you’re welcome to use any you prefer)
  • 1 tbsp canola oil
  • salt, to taste
  • 2 tbsp butter
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 cup cilantro, roughly chopped
[adinserter name="Follow DDB on Pinterest"]

Instructions

  1. In a pot on medium-high heat, heat the oil. Once heated, sauté the rice for a few minutes until they are slightly darkened – this will intensify the yumminess of the rice!
  2. Add stock to the pot, stir and bring to a boil.
  3. Once the pot contents have reached a boil, turn down the heat to low and simmer for about 15 minutes with the lid on. Do not lift the lid or take a peek and do not stir the rice, or you’ll lose all the moisture that fluffs up the rice! 
  4. Once Rice has cooked, remove from heat, fluff up with a fork or spoon and add the butter, salt, lime juice and lime zest. Combine well, so all the flavours do their thing. 🙂
  5. Just before serving, add the cilantro to the rice and stir to combine. I find that it’s best to add the cilantro right before serving, so it tastes freshest and isn’t wilted when served.

To make in a Rice Cooker:

  1. In your rice cooker, combine the chicken stock and the rice. Turn the rice cooker on.
  2. Once Rice has cooked, remove from heat, fluff up with a fork or spoon and add the butter, salt, lime juice and lime zest. Combine well, so all the flavours do their thing. 🙂
  3. Just before serving, add the cilantro to the rice and stir to combine. I find that it’s best to add the cilantro right before serving, so it tastes freshest and isn’t wilted when served.
  • Category: Side Dish
  • Method: Stove Tip
  • Cuisine: Mexican Inspired