Fluffy, light as air, and extremely versatile, this Garlicky Cilantro Lime Rice is the perfect foil for Mexican and Asian dishes!
Made with only a handful of affordable ingredients, this flavorful rice is one of my easiest and best dishes to date. The rice cooks for only 12 MINUTES and produces perfectly cooked, separated grains that are a total upgrade from Chipotle’s rice.
I am so excited to be sharing this Garlicky Cilantro Lime Rice recipe with you all, let me know what you think!
Garlicky Cilantro Lime Rice pairs well with everything; you can pair it with chicken, fish, tacos, curry, or serve it in a healthy Buddha bowl.
I keep this rice on hand a LOT in my home! G and I both love it to the point where one batch only lasts a few days. it’s the perfect base to build so many delicious meals off of and is our go-to meal prep staple.
Recently my new favorite way to use this rice is to make a Buddha bowl with it! Fresh vegetables and a spicy peanut sauce to drizzle over the top make it fresh and exciting! This helps me get my Asian food fix when I’m in a hurry and want something light. I’m currently working on the recipe for it and will link it here when it’s done!
Basmati rice is key to fluffy, separated grains
The most important ingredient is the RICE of course! While you could just cook up any batch of rice, I recommend basmati rice for several important reasons:
Its low starch content makes for fluffier rice
Basmati rice is on the far end of the rice spectrum in terms of grain length. Having the longest grain of any rice variety, basmati rice produces fluffier and drier grains than other types of rice. Common on tables across Asia and the Middle East, it is considered to be one of the most popular types of rice in the world.
Basmati rice is versatile to multiple cuisines and makes for an excellent choice if you are making a large batch for meal prepping or have a taste for international dishes.
It is naturally aromatic
The nutty, fragrant flavor of basmati rice works very well with cilantro and lime. It is further enhanced by toasting it in the pan with a little butter and olive oil! The starch in the rice caramelizes slightly to deepen the natural nuttiness and also helps to create fluffier rice during the cooking process!
It is really hard to mess up basmati rice
I am extremely picky about rice. It has to be cooked just right and many times I have pushed aside rice that was not cooked properly. Nothing throws a wrench into a wonderful meal like biting down on undercooked or gummy rice (yuck)!
Basmati rice is extremely versatile. I’ve steamed it, simmered it, boiled it like pasta, and baked it. All methods came out with great results. This is great rice to pick if you are new to cooking rice or just like amazing rice in general.
Washing The Rice Is Non-Negotiable
If you grew up in an Asian household as I did, then you already know the importance of washing your rice! If you have never washed your rice before, then I encourage you to try it once and see for yourself what a significant difference it makes in the taste, texture, and overall quality of your food.
This small extra step will make your rice taste restaurant-quality, guaranteed. Washing rice is essential for so many reasons:
- Eliminates excess starch and prevents “gummy” rice.
- Eliminates dust, dirt and pesticides for cleaner tasting rice.
- Imparts a small amount of moisture to the rice, which perfects the cooking process.
How To Wash Rice
Washing rice is simple! There are washing methods: the bowl method and the sieve method.
The Bowl Method:
Add dry rice to a large mixing bowl. Run cold water on the rice and stir gently with your hand to “kick up” the rice starch. Don’t handle the rice too hard or the grains will break and create mushy rice. Drain the starchy water from the bowl, taking care not to let any rice fall out of the bowl. Continue this cycle of rinsing and draining until the water is mostly clear and you can see the rice clearly underneath the water.
The Sieve Method:
Add the dry rice to a fine-mesh sieve. Run the sieve under cold water and use your hand to move the rice around and gently rub it in between your fingers, taking care not to rub too hard and break the grains. Continue rinsing and rubbing until the water runs clear, about 2-3 minutes.
Depending on my mood, I alternate between either method as they both work. Be sure to handle the rice gently so it doesn’t break, and only use cold water when rinsing!
This rice cooks FAST
No special equipment, no rice cooker even! All you need is a deep pan with a tight-fitting lid! For this dish, you just simmer the rice for 12 minutes and rest it on the stove for 10 minutes until it is perfectly fluffy and tender.
At first, it took a few tries to get the timing right, but I have made this recipe about a dozen times now with the 12-minute method and it has been perfect every single time! This garlicky cilantro lime rice is also 100% boyfriend approved and it never lasts long in our house!
For this recipe, I used a little less water than usual (the normal basmati rice to water ratio is 1:2). Firstly, the rice is washed so there is a small amount of moisture left from the rinsing process. Secondly, the rice is used a steaming method towards the end to ensure the rice is not soggy. I found that the perfect rice to water ratio is 1:1.66, or in layman’s terms, 1 2/3 cups of water for every 1 cup of rice.
Preparing Cilantro for Garlicky Cilantro Lime Rice
Choose cilantro bunches that have vibrant green leaves with no visible yellowing. Check the stems for any browning or sliminess. This is an indicator that the cilantro is getting old.
Always be sure to wash the cilantro before adding to any recipe, regardless of whether it’s cooked or served raw. A quick rinse under cold water will be enough!
I like to snip the tougher end of the stems and discard them. Tender stems can be chopped like any other herb. I personally like a rough chop but feel free to chop as finely as you would like for this recipe.
Use cilantro leaves AND stems!
I have seen so many people cook and leave out cilantro stems! The stems are completely edible and can be used exactly like the leaves. Simply chop them like the leaves and add them to any dish calling for cilantro. If the texture is important to you, chop the stems a little finer than the leaves.
The addition of fresh garlic is EVERYTHING.
You guys, I’m pretty convinced garlic added to anything is a good thing. The key here is to use fresh garlic. In a pinch, you can use garlic powder or pre-chopped garlic, but nothing tastes quite like the fresh stuff! Just sub 1 teaspoon of garlic powder for every clove of fresh garlic.
If you do not want to spend precious time mincing and peeling your own garlic you have options!
- Some stores sell pre-peeled whoel garlic cloves. (Convenient!)
- Use a microplane grater for a quick “mince”.
- A garlic press is also really handy!
- Smash the garlic and add it to the rice whole- the cooking will soften the garlic to where it’ll “melt” into the rice.
Love easy recipes? Here are some of my favorite recipes to prep ahead and save time:
- Creamy Fettuccine With Mushrooms and Thyme
- Easy Pickled Onions
- Avocado Toast with Pomegranate and Za’atar
- The BEST Portobello Beef Stew
INGREDIENTS
- 2 cups Basmati long grain rice (Authentic Royal is legit and sold in many grocery stores)
- 2 tbsp butter
- 3⅓ cups hot water
- 2 tbsp minced fresh garlic
- 2 tsp salt
- 1 cups cilantro, washed and chopped
- 2 tbsp olive oil
- 1 lemon, juiced
- 2 limes, juiced
INSTRUCTIONS
- First, wash the basmati rice to remove excess starch. Place the rice in a sieve and rinse with cold water until the water runs mostly clear, about 2-3 minutes. Set aside.
- In a deep pan, melt the butter and olive oil over medium heat.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the rice and salt and stir occasionally, until rice is opaque and slightly toasted.
- Add the water and bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting and cover with a tight fitting lid.
- Simmer the rice for 12 minutes (do not open the lid!). Once 12 minutes have passed, turn off the heat and let the rice sit covered for 10 minutes. Continue to leave the lid on.
- Once 10 minutes have passed, remove the lid and fluff the rice with a fork. Add in the lemon juice, lime juice, and cilantro and mix to combine.
Garlicky Cilantro Lime Rice
Ingredients
- 2 cups Basmati long grain rice
- 3⅓ cups hot water
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp minced fresh garlic
- 2 tsp salt
- 1 cups cilantro, washed and chopped
- 1 lemon, juiced
- 2 limes, juiced
Instructions
- First, wash the basmati rice to remove excess starch. Place the rice in a sieve and rinse with cold water until the water runs mostly clear, about 2-3 minutes. Set aside.
- In a deep pan, melt the butter and olive oil over medium heat.
- Add the garlic and cook for 1 minute until fragrant.
- Add the rice and salt and stir occasionally, until rice is opaque and slightly toasted.
- Add the water and bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting and cover with a tight fitting lid.
- Simmer the rice for 12 minutes (do not open the lid!). Once 12 minutes have passed, turn off the heat and let the rice sit covered for 10 minutes. Continue to leave the lid on.
- Once 10 minutes have passed, remove the lid and fluff the rice with a fork. Add in the lemon juice, lime juice, and cilantro and mix to combine.
