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!
You might also like to try this Avocado Lime Rice recipe, or check out my recipe sections on Mexican Cuisine and Indian Cuisine.
| Prep Time | 25 minutes |
| Servings |
cups
|
- 1-1/2 cups long grain jasmine rice rinsed
- 1 tablespoon olive oil
- 4 large garlic cloves chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 2 tablespoons cilantro leaves only, packed solid, then chopped
- 2 teaspoons lime zest zest of about 2 small limes
Ingredients
|
|
- Cook the rice according to the package or using the overwater method (see above the recipe).
- While the rice is cooking, heat the olive oil in a small skillet and add the garlic. Sauté the garlic for about 3 minutes, until it's just starting to brown. Remove the skillet from the heat and let sit for 2 to 3 minutes.
- Add lime juice, lime zest and salt into the garlic, stirring and scraping the bottom of the skillet for 1 minute.
- Once the rice is cooked, set it aside in the pan and fluff with a fork. If using the overwater method, drain and rinse the rice and return it to the pan.
- Stir the garlic and lime from the skillet into the rice, fluffing the rice.
- Toss the chopped cilantro into the rice until blended throughout.
- Serve warm as a side with Mexican, Indian or other Asian dishes. You can serve a wedge of lime on the side for adding more juice, if desired.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut and #keylimecoconutblog when you try our recipes.
Recent Comments