Cilantro Lime Basmati Rice
Patricia @ ButterYum
Cilantro lime rice is an excellent served along Mexican-inspired and Asian-inspired meals. Make a large batch and follow my directions below (see Notes) to freeze in small portions for a quick side dish on a busy weeknight.
Items used to make this recipe:
(affiliate links)
basmati rice https://amzn.to/3cambTk
citrus squeezer https://amzn.to/3pzqNWi
microplane zester https://amzn.to/3CnkJYn
Cilantro Lime Basmati Rice
makes about 5 cups
Ingredients
4 tablespoons butter, divided
1 1/2 cups basmati rice
1 clove garlic, minced
2 1/4 cups water
1 teaspoon kosher salt
zest of 1 lime
3 tablespoons freshly squeezed lime juice (about 1 1/2 limes)
1 cup loosely packed cilantro leaves
Directions
In a 3-quart or larger saucepan with a tight fitting lid, cook the dry rice in half of the butter until toasted.
Add the garlic and continue stirring for 30-60 seconds until fragrant; immediately stir in water, salt, and lime zest.
Bring mixture to a boil, then reduce heat to low and cover for 15 minutes.
Remove cover and stir in lime juice,
Stir in remaining butter until melted, followed by cilantro leaves.
Note
Leftover rice can be frozen in an airtight container. To serve, microwave for a couple of minutes, stirring occasionally, until warmed through.
adapted from SimplyRecipes