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Cilantro-Lime Rice

Burrito-bar rice, done by absorption. No butter and no oil anywhere — the lime and garlic carry the whole thing, and the ten-minute sealed rest is what makes every grain separate.

serves 2 25 mins side vegan basics
Cilantro-Lime Rice

why it works

Zero saturated fat, and basmati has a naturally lower glycemic index than short grain rice with long grains that stay separate. The lime and garlic give you so much flavour that you genuinely don't notice the absence of fat or heavy salt.

Ingredients

  • 150g basmati or long grain rice
  • 300ml cold water
  • ½ tsp garlic granules or powder
  • a tiny pinch of salt
  • juice of ½ a lime
  • a small handful of fresh coriander, finely chopped
  • optional: ½ tsp ground cumin or a pinch of chilli flakes

Method

  1. Rice into a fine sieve under cold water for 30–45 seconds, moving it around with your fingers, until the water runs completely clear. This washes off the loose surface starch that would otherwise dissolve and turn the whole pot gluey. It is not an optional step.

  2. Rinsed, drained rice into a medium saucepan with a tight-fitting lid. Add the cold water, garlic powder, salt and cumin if using, and give it one quick stir.

  3. High heat with the lid off. The second it hits a full rolling boil, turn the heat down to its absolute lowest setting and put the lid on tight.

  4. Leave it entirely alone for 10 minutes. No lifting, no stirring. Then turn the heat off but still do not lift the lid — let it sit on the cold hob, sealed, for another 5–10 minutes. Lift it early and the steam escapes and you get hard, undercooked centres.

  5. Lid off. You should see dry, fluffy rice with little steam holes across the surface. Pour over the lime juice and coriander and fluff gently with a fork, never a spoon.

remix

  • Lemon works perfectly instead of lime — slightly sweeter and brighter, and lemon-herb rice is a Mediterranean staple anyway
  • Flat-leaf parsley if coriander tastes of soap to you
  • Half a teaspoon of ground cumin or a pinch of chilli flakes for a warm smoky undertone
  • This is [Perfect Rice, Every Time](/recipes/perfect-rice/) plus aromatics — see that one for every ratio you'll ever need
  • Stir in a tin of drained black beans at the fluffing stage