Lime rice is a great side dish for any Mexican styled dinner. We eat it a lot at our house, plus I’ve used it in some rice based casseroles.
I’ve included cooking instructions for both the Instant Pot, seeing as they are everywhere these days and a stove top edition for those of you who haven’t jumped onto the IP bandwagon. The stove top edition is done in the Central Asian style of cooking rice — lots of water and drained after cooking. If you prefer to use another method, have at it. Most of the flavouring agents are added to the already cooked rice, so it makes no difference.
Lime Rice: Stove top edition
Course: Side Dishes
Main Ingredient: Rice
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
- 2 cups basmati rice or long-grain white rice
- 2 teaspoons salt
- 1 bay leaf
- 2 tablespoons fresh lime juice or juice from one fresh lime
- 1 tablespoons fresh lemon juice or juice from half fresh lemon
- zest of 1 lime
- 2 tablespoons finely chopped cilantro optional
- Wash the basmati rice in a couple of changes of water to remove much of the excess surface starch. There is no need to do this if you are using parboiled or converted (Uncle Ben’s type) rice.
- Using a large pot, bring 8 cups or so of water to a boil. Add rice, salt, and the bay leaf. Stir and allow it to return to a boil. Cook uncovered for 12 minutes or until the rice is tender to the taste. It should be soft to the teeth but not mushy.
- Remove bay leaf. Strain the rice in a mesh strainer and rinse with hot water. Transfer to a large bowl.
- Add lime zest and juice, lemon juice, and cilantro (if using). Salt to taste.
- Mix well and serve.
Instant pot edition to follow
Thanks for reading. Keep cooking; we’ll talk later