I’m a sucker for any lime rice recipe (and I’ve tried a few), but I think I’ve perfected it in this recipe. No, really! Just the right amount of garlic, lime and cilantro make this rice completely delectable! Lime, garlic and cilantro just happen to be three of my favorite flavors and ingredients. When I was making this, I kept adding more and more of all of them each time, until finally the flavors satisfied me. I hope you’ll agree – it’s super delish!
After making it, I ate it with meals, I ate it alone; I ate it hot, I ate it cold. It was great every time.
Another nice thing about this recipe is you can make it ahead and pop it into the fridge. I recommend reheating it in the microwave, since reheating rice can be tricky in a saucepan. You can also serve it cold or at room temp.
If you’ve followed my blog for long, you know I love to cook rice using the overwater method. That is, you boil water like you do for pasta, pour in the rice, let it cook until tender to the bite, then drain the water and rinse the rice. I first tried cooking rice this way because I never had good luck when cooking it the classic way. My rice would always be sticky or burned to the bottom of the pan, or not cooked all the way. As I read about the overwater method, I discovered there’s a health benefit, too.
According to a few different studies, cooking rice in a 5-to-1 ratio of water, and even soaking it overnight, reduces the arsenic in the rice by 50% to 80% (50% just boiling it like pasta; 80% if you soak it overnight and rinse before boiling). You can read more about it in my Kitchen Basics: Cooking Rice like Pasta. Cooking rice this way might just change your life!