Cilantro Lime Rice (in Rice Cooker)
Make perfect cilantro lime rice in the rice cooker every time. Light, fluffy, and full of fresh lime and cilantro flavor. Tastes like your favorite restaurant.
Equipment
- 1 Rice Cooker
Ingredients
- 2 cups Jasmine Rice Rinsed
- 2½ cups Water
- ½ cups Cilantro
- 4 tablespoon Lime Juice Divided
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
Instructions
- Rinse the rice - Rinse the rice under cold water until the water runs clear. This helps remove excess starch, keeping the rice light and fluffy. 2 cups Jasmine Rice
- Add ingredients to the rice cooker - Add the rinsed rice, 3 tablespoons of lime juice, olive oil, garlic powder, and salt to the rice cooker and give it a stir to coat the rice. Pour in the water and gently stir once more to bring everything together. 2½ cups Water 4 tbsp Lime Juice 1 tbsp Olive Oil 1 tsp Garlic Powder 1 tsp Salt
- Cook the rice - turn on the rice cooker and cook according to your cooker.
- Fluff and add cilantro - Once cooked, transfer the rice to a large bowl and gently break it apart with a fork. Add in the chopped cilantro and mix until combined. ½ cups Cilantro
- Finish with lime juice - Drizzle the remaining 1 tablespoon of lime juice over the rice and give it one final toss before serving.
Video
Notes
- Jasmine rice is my go-to - It has a light, fluffy texture with a subtle aroma that pairs perfectly with the fresh cilantro and lime.
- Rinse your rice - Rinse until the water runs clear to remove excess starch and keep the rice from getting sticky or clumpy.
- Add a little olive oil to the rice cooker - This helps prevent sticking and gives the rice a smooth, slightly richer finish.
- Add extra flavor - Swap the water with vegetable or chicken broth for extra depth of flavor.
- When reheating - Add a squeeze of lime juice and a little extra cilantro to freshen up flavors.
- Cool your rice properly - After cooking, spread the rice out in a shallow dish to help it cool quickly. Rice can spoil fast if it sits warm for too long, so aim to get it in the fridge within 1 hour.
Storage Tips - Refrigeration: You can store cooled leftover rice in an airtight container for up to 4 days. Freezing: Transfer the cooled rice to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge for best results. Reheating:
- Microwave - Add a splash of water, cover with a damp paper towel, and heat in 30-second intervals. Fluffing in between.
- Stovetop - Warm in a skillet over medium-low heat with a little water or broth, stirring occasionally.
Nutrition
Calories: 188kcalCarbohydrates: 38gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 298mgPotassium: 72mgFiber: 1gSugar: 0.2gVitamin A: 71IUVitamin C: 3mgCalcium: 17mgIron: 0.4mg
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