Cilantro Lime Rice (Rice Cooker, 4 Rice Cups)

Ingredients

• 4 rice cups long-grain white rice or jasmine rice
• Water to the 4-cup line in the rice cooker
• 4 tbsp neutral oil or butter
• Zest of 1 and a half limes
• Juice of 1–2 limes (to taste)
• 2 tsp kosher salt
• ½–¾ cup finely chopped fresh cilantro

Method

Rinse the rice until the water runs mostly clear. Add rice and water to the rice cooker and cook on the white rice setting.

When cooking finishes, leave the rice on Keep Warm with the lid closed for 10 minutes.

Empty the rice cooker bowl into a wide mixing bowl. This allows the rice to cool at the right rate and allows for consistent mixing.

Fluff the rice gently with the paddle using a slicing-and-lifting motion to release steam.

While the rice is hot, add the oil or butter, lime zest, lime juice, and salt. Fold gently to distribute without mashing the grains.

Let the rice cool slightly until just warm, then fold in the chopped cilantro. Adding the cilantro while the rice is too hot ruins the fresh flavor of the cilantro and makes it difficult to mix in properly.

Taste and adjust salt or lime. If the rice feels tight, add 1–2 tbsp hot water and fluff once more.

Notes

• Add cilantro after cooling slightly to keep the flavor bright.
• For meal prep, go lighter on lime and add a fresh squeeze when reheating.
• Rice should be fluffy, glossy, and clearly separated.
• This freezes very well in trays, I prep it weekly
• The long grain will be like a mexican burrito place, but I actually prefer making this with short/medium grain rice as the sweetness is a great balance to the other ingredients.