Save to Pinterest My kitchen always smells a little empty without cilantro in it. I discovered this rice one summer when a friend brought Mexican takeout to dinner, and I found myself thinking about how simple it would be to make something just as bright at home. The first time I made it, I didn't have lime on hand, but I squeezed a lemon over the finished rice anyway—it worked, but that first proper batch with fresh lime juice changed everything. Now I make it constantly, and it's become the dish I reach for when I want something that tastes vibrant without much fuss.
I remember making this rice for my partner's family when they visited, and his mom asked for the recipe before she even finished eating. It was such a small thing—just rice—but watching everyone come back for seconds made me realize how a little brightness can transform a meal. That moment stuck with me more than I expected.
Ingredients
- Long-grain white rice: Basmati or jasmine works beautifully here because they stay separate and fluffy; avoid short-grain varieties that clump.
- Water: The standard two-to-one ratio keeps the rice tender without turning it mushy.
- Unsalted butter: One tablespoon goes into the water for a subtle richness, then another tablespoon (optional) finishes the dish for silk and depth.
- Salt: Just half a teaspoon at the start, since the lime and cilantro add their own brightness.
- Fresh cilantro: Finely chop it just before use so it stays vibrant and aromatic rather than turning dark and bitter.
- Fresh lime juice and zest: Fresh is everything here—bottled lime juice tastes flat, so squeeze your own from at least one whole lime.
Instructions
- Rinse the rice:
- Run the rice under cold water in a fine mesh strainer, stirring gently with your fingers until the water runs clear. This removes the excess starch and keeps each grain separate and individual.
- Boil the water and toast:
- Bring 2 cups of water to a rolling boil in a medium saucepan, then add the rice, 1 tablespoon butter, and salt all at once. You'll hear it sizzle—that's the rice starting to toast slightly, which adds a delicate nutty undertone.
- Simmer gently:
- Stir once, then reduce the heat to low, cover with a lid, and let it cook undisturbed for 15 to 18 minutes. Resist the urge to peek—steam is doing the work, and opening the lid releases that heat.
- Rest and fluff:
- Remove from heat and leave the lid on for 5 minutes to let the rice finish absorbing any remaining moisture and settle into fluffy grains. Then fluff with a fork, breaking up any clumps gently.
- Finish with brightness:
- While the rice is still warm, fold in the chopped cilantro, fresh lime juice, and lime zest with a gentle hand. The warmth will release the cilantro's aroma and help the lime flavors scatter through the rice.
- Optional richness:
- Fold in another tablespoon of butter if you want an extra layer of silky texture and depth.
Save to Pinterest This rice has a quiet way of becoming the best part of a meal. I've served it alongside simple grilled fish, tucked it into tacos, and used it as the bed for roasted vegetables, and every time it made everything taste better without demanding attention.
Flavor Swaps and Variations
The beauty of this rice is how flexible it is. I've stirred in jalapeño for heat, added a pinch of cumin for earthiness, and even toasted a handful of pine nuts in the butter before building the rice for richness. Once I forgot the cilantro entirely and used flat-leaf parsley instead—not traditional, but it worked. The lime stays constant in my kitchen; that's the spine that holds everything together.
Pairing and Serving Ideas
This rice naturally wants to sit beside things with bold flavors and grilled char—carnitas, blackened fish, roasted chicken thighs with spice. It's also wonderful as a base for burrito bowls, piled under refried beans and topped with whatever you have. I've learned it tastes best served warm, right from the pot, when the cilantro is still fresh and the lime hasn't faded into the background.
Keeping It Vegan and Dairy-Free
If you're cooking for a dairy-free table, the swap is seamless: use olive oil instead of butter, and everything stays as bright and welcoming. In fact, a really good olive oil adds a peppery note that plays nicely with the lime. For vegetable broth lovers, this is where you'd make that substitution too, adding savory depth that butter or oil alone can't quite reach.
- Use plant-based butter if you want that rich, slightly sweet flavor that dairy butter brings.
- Extra-virgin olive oil works beautifully and adds a grassy freshness that feels Mediterranean.
- Toasting the rice in the fat before adding liquid, whether it's olive oil or vegan butter, makes all the difference in depth.
Save to Pinterest This rice has taught me that the smallest additions—fresh herbs, a squeeze of citrus—can lift everything around them. It's become the quiet favorite in my kitchen, the dish that makes people slow down and taste what's in front of them.
Recipe FAQ
- → How should I rinse the rice before cooking?
Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- → Can I substitute butter for a vegan option?
Yes, replace butter with olive oil or a plant-based butter to keep it dairy-free while maintaining moisture.
- → Is vegetable broth a good alternative to water?
Substituting half the water with vegetable broth adds a deeper, savory flavor without overpowering the lime and cilantro.
- → What type of rice works best?
Long-grain varieties such as basmati or jasmine provide a light, fluffy texture ideal for absorbing flavors.
- → How can I enhance the lime flavor in the dish?
Adding fresh lime zest along with juice brightens the overall aroma and gives a more pronounced citrus note.