シラントロ・ライム・ライス
Fluffy long-grain white rice tossed while warm with bright lime juice, fragrant zest, and a generous handful of fresh cilantro. Each grain stays separate and slightly slick, tart and herby rather than heavy, thanks to rinsing the starch off first and folding the finish in off the heat. It is the quick, restaurant-style rice that turns any bowl, taco, or plate of beans into a proper meal.
Rinse 2 cups long-grain white rice until the water runs clear, then sauté it 1-2 minutes in 1 tablespoon oil with 2 minced garlic cloves; add 3 cups water, 1 teaspoon salt, and a bay leaf, bring to a boil, cover, and simmer on the lowest heat for 18 minutes without lifting the lid, then rest off the heat 10 minutes. Meanwhile stir together 3 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon oil, and 1/2 cup chopped cilantro; fluff the rice with a fork, fold the lime-cilantro mixture through, taste for salt and lime, and serve warm.
- Rinse the rice until the water runs clear so the grains cook up separate and fluffy instead of gummy.
- Add the lime juice and cilantro only after the rice rests, so the acid stays bright and the herbs stay green.
- Keep the lid on during the 18-minute simmer and 10-minute rest; peeking lets out the steam that finishes the grains.
Equipment
- Fine-mesh strainer
- Medium saucepan with tight-fitting lid
- Zester or Microplane
- Citrus juicer
- Fork
材料
For the rice
- 370 g long-grain white rice, rinsed until the water runs clear
- 720 ml water, or low-sodium vegetable broth
- 15 ml neutral oil, such as avocado or canola
- garlic, minced
- bay leaf, optional, for aroma
- 6 g fine sea salt
For the cilantro-lime finish
- 45 ml fresh lime juice, from about 2 limes
- lime zest, finely grated, from 1 lime
- 15 g fresh cilantro, leaves and tender stems, finely chopped
- 15 ml neutral oil or extra-virgin olive oil, for gloss
作り方
- ステップ01
Place the rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers, until the water runs from cloudy to nearly clear. This rinses off surface starch and is the single biggest thing keeping the grains separate. Shake off the excess water.
- ステップ02
Warm 1 tablespoon oil in a medium saucepan over medium heat. Add the minced garlic and the drained rice and stir for 1 to 2 minutes, just until the garlic is fragrant and the grains look glossy and smell slightly nutty. Do not let the garlic brown.
- ステップ03
Pour in the 3 cups water, add the salt and the bay leaf, and stir once. Raise the heat and bring to a full boil.
- ステップ04
As soon as it boils, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 18 minutes. Resist lifting the lid; you want to trap the steam that cooks the top layer of rice.
- ステップ05
Turn off the heat and let the covered pot stand, undisturbed, for 10 minutes. The grains finish steaming and firm up, so they fluff instead of clump.
- ステップ06
While the rice rests, stir together the lime juice, lime zest, the remaining 1 tablespoon oil, and the chopped cilantro in a small bowl.
- ステップ07
Discard the bay leaf. Fluff the rice with a fork to separate the grains, then gently fold in the cilantro-lime mixture. Taste and adjust with more salt or a squeeze of lime, and serve warm.
Make ahead
Cook the rice up to 2 days ahead and refrigerate it plain. Make the cilantro-lime mixture the day you serve and fold it through freshly reheated rice, so the herbs stay bright green and the lime tastes fresh rather than dull.
Storage
Cool leftovers quickly and refrigerate in an airtight container for up to 4 days. Reheat gently in the microwave or a covered pan with a splash of water to loosen the grains. Freeze for up to 1 month; thaw overnight in the fridge before reheating.
Variations
Cilantro Lime Brown Rice
Swap in long-grain brown rice, increase the water to 3 1/2 cups (840 ml), and simmer for 40 to 45 minutes before resting. The nuttier grain holds up well to the lime and takes a touch more salt.
Coconut Cilantro Lime Rice
Replace 1 cup of the water with full-fat coconut milk for a subtly sweet, richer side that leans tropical. Great alongside grilled fish or shrimp.
Jalapeño Cilantro Lime Rice
Add half a finely minced jalapeño with the garlic for gentle heat, and stir a little extra lime zest into the finish for a sharper, spicier bowl.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
よくある質問
What rice is best for cilantro lime rice?
Long-grain white rice such as regular long-grain or basmati is ideal because the slender grains cook up light and separate, which is exactly the texture you want in cilantro lime rice. Medium- and short-grain rices are starchier and turn sticky, so save those for other dishes.
Why did my cilantro lime rice turn out mushy or gummy?
Almost always it comes down to skipping the rinse, using too much water, or stirring during the simmer. Rinse until the water runs clear, stick to a 3-cups-water-to-2-cups-rice ratio, and keep the lid on so the grains steam evenly instead of releasing starch.
Can I make cilantro lime rice in a rice cooker or Instant Pot?
Yes. Rinse and add the rice, water, salt, garlic, and bay leaf to a rice cooker and run the white-rice cycle, or pressure cook 4 minutes with a 10-minute natural release. Fold the lime juice, zest, and cilantro in after cooking so the finish stays fresh and bright.
When should I add the lime and cilantro?
Always at the very end, once the rice has rested off the heat. Cooking the lime juice makes it taste flat and dulls the cilantro to a drab olive color, so folding the finish through the warm, fluffed rice keeps the flavor sharp and the herbs vivid green.
Is this like Chipotle's cilantro lime rice?
It is very close. This home version uses the same core idea of white rice brightened with lime and plenty of cilantro; some restaurant styles add a bit of lemon juice too, which you can mimic by using half lime and half lemon in the finish.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.