Cilantro Lime Rice Dish (Printable)

Fragrant rice with fresh cilantro, lime juice, and buttery richness. A vibrant and tasty side dish.

# What You'll Need:

→ Rice

01 - 1 cup long-grain white rice (basmati or jasmine)
02 - 2 cups water
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt

→ Flavorings

05 - ⅓ 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)

# Method:

01 - Rinse rice under cold water until the water runs clear.
02 - Bring 2 cups of water to a boil in a medium saucepan. Add rice, 1 tablespoon butter, and salt. Stir to combine.
03 - Reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and water is absorbed.
04 - Remove from heat. Keep covered and let rest for 5 minutes.
05 - Fluff rice with a fork. Gently fold in chopped cilantro, lime juice, and lime zest.
06 - For additional richness, fold in 1 tablespoon unsalted butter, if desired.
07 - Serve the rice warm alongside your main dishes.

# Expert Pointers:

01 -
  • It's the rare side dish that actually outshines the main course without demanding much of your time.
  • Fresh cilantro and lime give you that bright, vibrant flavor you usually pay extra for at restaurants.
  • This recipe is forgiving enough for beginners but impressive enough to serve at dinner parties.
02 -
  • Never skip the rinsing step—starchy rice will either clump together or become mushy, and there's no coming back from that.
  • Lime juice added at the end means it stays fresh and doesn't cook away, so the brightness stays vivid right until you eat it.
  • Cold limes are harder to juice, so warm them slightly by rolling them on the counter with gentle pressure first.
03 -
  • Toast the rice in the butter for one minute before adding water—this adds a subtle nutty depth that makes people ask what your secret is.
  • Zest your limes before you juice them, since zesting a halved lime is impossible and frustrating.
  • Keep the cilantro separate until the very end so it stays bright green and vibrant instead of darkening from the heat.
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