Cilantro Lime Jasmine Rice
This fragrant cilantro lime jasmine rice brings bright, zesty flavors to any meal with fluffy grains infused with fresh lime juice and cilantro. The aromatic jasmine rice provides a subtle floral backdrop that pairs beautifully with Mexican, Asian, or grilled dishes. Perfect as a vibrant side that elevates your dinner table in just 25 minutes.
Prep Time : 5 min
Cook Time : 20 min
Servings : 4
5 min
20 min
4
Ingredients
For the Finishing
• 45ml fresh lime juice
• 30g fresh cilantro, chopped
• 10g unsalted butter — this one on Amazon
• 3g lime zest
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Directions
- Rinse the Rice
Rinse 300g jasmine rice in a fine-mesh strainer under cold water for 2–3 minutes until the water runs clear. Drain thoroughly—excess water clings to the rice and can throw off the cooking ratio. This rinse reduces surface starch for fluffier grains. - Cook the Rice
In a medium saucepan (about 2L) with a tight-fitting lid, combine rice, 525ml water, 5g salt, and 15ml vegetable oil. Bring to a boil over high heat, then immediately reduce to low, cover tightly, and simmer 15 minutes without lifting the lid. Keeping the lid closed is a critical control point—steam is doing the cooking. - Steam and Rest
Remove from heat and let stand covered 5 minutes. This equalizes moisture from bottom to top and finishes cooking gently so you don’t get a wet base and dry top. - Add Cilantro Lime Finishing
Fluff with a fork (not a spoon) to keep grains intact. Fold in 45ml lime juice, 30g chopped cilantro, 10g butter, and 3g lime zest, mixing gently until butter melts and everything disperses evenly. Serve warm while the lime aroma is brightest.
*Notes :
- Rinsing is the difference between fluffy jasmine rice and sticky clumps. Jasmine is naturally aromatic; rinsing doesn’t remove flavor, it removes excess starch on the outside. Drain well so the water ratio stays accurate.
- Add lime after cooking, not during. Acid can slightly tighten grains and dull the fresh citrus aroma. Added at the end, lime stays bright and the rice tastes clean.
- If your rice is undercooked, it’s almost always a lid/heat problem. Keep the lid sealed and the heat very low; if the pot boils hard under the lid, you drive off liquid too quickly. If needed, add 30–60ml hot water, cover, and let steam 5 more minutes.
- Storage: refrigerate up to 4 days. Reheat covered with a splash of water (or a small knob of butter) to restore softness.
Nutrition Facts
( per serving )
Calories
~324 kcal
Protein
5 g
Fat
6 g
Carbs
61 g
Calories
~324 kcal
Protein
5 g
Fat
6 g
Carbs
61 g
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Cilantro Lime Jasmine Rice
Ingredients
Method
- Rinse 300g jasmine rice in a fine-mesh strainer under cold water for 2–3 minutes until the water runs clear. Drain thoroughly—excess water clings to the rice and can throw off the cooking ratio. This rinse reduces surface starch for fluffier grains.
- In a medium saucepan (about 2L) with a tight-fitting lid, combine rice, 525ml water, 5g salt, and 15ml vegetable oil. Bring to a boil over high heat, then immediately reduce to low, cover tightly, and simmer 15 minutes without lifting the lid. Keeping the lid closed is a critical control point—steam is doing the cooking.
- Remove from heat and let stand covered 5 minutes. This equalizes moisture from bottom to top and finishes cooking gently so you don’t get a wet base and dry top.
- Fluff with a fork (not a spoon) to keep grains intact. Fold in 45ml lime juice, 30g chopped cilantro, 10g butter, and 3g lime zest, mixing gently until butter melts and everything disperses evenly. Serve warm while the lime aroma is brightest.