What kind of rice is best for cilantro lime rice?

Long-grain rice, like jasmine or basmati, is generally preferred for cilantro lime rice because it cooks up fluffy and separate. Medium-grain rice can also work, but avoid short-grain rice, as it tends to be too sticky.

How do you keep cilantro lime rice from being sticky?

Rinse the rice thoroughly before cooking to remove excess starch. Use the correct water ratio for your chosen rice type and avoid overcooking it. Fluff the rice with a fork after cooking to separate the grains.

Can I make cilantro lime rice in a rice cooker?

Yes, cilantro lime rice can be easily made in a rice cooker. Simply add the rice, water, and cook according to your rice cooker's instructions. Stir in the cilantro and lime juice after the rice is cooked.

How long does cilantro lime rice last in the fridge?

Cilantro lime rice will last for 3-4 days in the refrigerator when stored properly in an airtight container.

Can I freeze cilantro lime rice?

Yes, you can freeze cilantro lime rice. Allow the rice to cool completely before transferring it to a freezer-safe bag or container. It can be frozen for up to 2-3 months. When reheating, add a tablespoon or two of water to prevent it from drying out. Keep in mind freezing can alter the texture slightly.

When do I add the lime juice and cilantro to the rice?

Stir in the fresh lime juice and chopped cilantro immediately after the rice is cooked and while it's still hot. This allows the flavors to meld together effectively.

Cilantro Lime Rice Recipe That Will Transform Your Taco Night 2026

Cilantro Lime Rice

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A vibrant and zesty side dish inspired by Latin American street food. Simple, fresh ingredients like cilantro and lime transform humble white rice into a bright and flavorful staple perfect for any meal.

Author: Harmony
Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 4 servings 1x
Category: dinner
Method: stovetop
Cuisine: Mexican

Ingredients

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1 cup long-grain white rice (like jasmine or basmati)
1 3/4 cups water or low-sodium chicken broth
2 tablespoons unsalted butter or olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
Zest and juice of 1 large lime (about 2 tablespoons juice)
1/2 cup finely chopped fresh cilantro
1/4 cup finely diced white onion (optional)

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Instructions

Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Shake off excess water.
In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rinsed rice and minced garlic. Cook, stirring frequently, for about 2 minutes until fragrant and lightly toasted.
Pour in the water or broth and add the salt. Stir once, then bring to a boil.
Once boiling, immediately reduce heat to low, cover the pan, and simmer for 15-18 minutes. Do not lift the lid.
Turn off the heat and let the rice rest, covered, for 10 minutes.
Remove the lid and fluff the rice gently with a fork.
While the rice is still warm, fold in the lime zest, lime juice, and chopped cilantro. Taste and adjust salt if needed.

Notes

Do not add the lime juice before or during cooking, as the acid can prevent the rice from softening properly. For best results, do not lift the lid while the rice is simmering. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 4
Calories: 180
Sugar: 0
Sodium: 300
Fat: 4
Saturated Fat: 2
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 35
Fiber: 1
Protein: 3
Cholesterol: 10

Find it online: https://www.homestyletable.com/cilantro-lime-rice/