Lime Cilantro Rice Recipe

Rinse and measure

Place 1.5 cups white basmati rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 30–45 seconds). Drain well.

Toast (optional)

In a medium saucepan over medium heat, melt 1 tbsp unsalted butter. Add the drained rice and toast, stirring, for 1–2 minutes until some grains look slightly translucent and fragrant. This step adds nuttiness but can be skipped.

Cook rice

Add 2.25 cups water and 1/2 tsp kosher salt to the saucepan. Increase heat to high and bring to a gentle boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.

Steam off heat

After 15 minutes, remove the pan from heat but keep the lid on. Let the rice steam for an additional 8 minutes without lifting the lid.

Fluff

Remove the lid and gently fluff the rice with a fork to separate the grains.

While the rice is steaming (or immediately after fluffing), zest 1 tsp lime and juice 2 tbsp fresh lime into a small bowl, removing any seeds. Chop enough fresh cilantro to measure 1/2 cup packed (stems removed or mostly removed for milder flavor).

Transfer the fluffed rice to a warm serving bowl. Drizzle the lime juice and 1 tsp extra-virgin olive oil (if using) evenly over the rice. Sprinkle the lime zest, 1/4 tsp ground black pepper, and the chopped cilantro over the rice.

Gently fold the rice with a fork or wide spatula 4–6 times until the lime, cilantro, and seasonings are evenly distributed. Taste and adjust seasoning with up to an additional 1/4 tsp salt or more lime juice if desired.

Serve warm as a side for grilled meats, fish, tacos, or bowls. Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat with a sprinkle of water and cover to steam until warmed through.