Can’t believe I hadn’t shared this one yet! It seems like the things I make most frequently in my kitchen, I skip over on the blog. We love this rice, and I make it at least once a week. Great as a side for anything Mexican, or even as a light main course paired with some of Elly’s World Famous Black Beans.

I remember I used to be scared of cooking rice on the stove-top. Don’t tell anyone, but I always used to cook it in it in the microwave! *hangs head in shame* Some people swear by rinsing the grains of rice, but I opt for the saute method. Leaves me with perfectly cooked rice every time. I love the kick from the lime, and paired with the cilantro – it’s the perfect flavor combination!


  1. sue
    Posted August 24, 2012 at 3:45 PM | Permalink

    I always saute mine too. I also often use chicken broth to cook the rice for an extra bit of flavor.

  2. Posted August 25, 2012 at 5:10 PM | Permalink

    I’ve had trouble with rice ever since we got a gas stove – I need to try the saute method. I don’t think I’ve ever done it outside of risotto.

    I tried a cilantro lime recipe awhile ago and it was so gross. I can’t wait to try your version!

    • Silvia
      Posted October 29, 2013 at 3:43 PM | Permalink

      The secret to making the perfect rice depends on how much water you use. I always use less water than what the recipe calls (you can add more water later if rice is not cooked). A trick I do is after i have the water and rice on the pot, I place a big spoon on the center of the pot, if the spoon doesn’t hold up, I take out more water. Do this until the spoon stays up, serve some of the water just in case you need it after the water evaporates.

  3. Cesar
    Posted February 18, 2013 at 7:02 PM | Permalink

    I changed it up a little bit. I doubled the amount to two cups of Rice. Then and I added about 1 tsp of fresh Garlic after sauteing the ( Jasmine ) rice for 1- 2 minutes in the oil. Rather than measuring the water I always add enough water so the level is about 1/2 inch above the rice level. As the water evaporated and was at the below water level I simmered the rice then added the Cinlantro and lime so it cooked into the rice and salted to taste. It came out pretty good the family is enjoying it.

  4. Rosina
    Posted October 18, 2013 at 5:20 PM | Permalink

    how do you think it would work with brown rice.

    • Posted October 19, 2013 at 8:14 AM | Permalink

      It’s great with brown rice too. Just follow the directions on the package for the brown rice, then toss with the lime juice and cilantro at the end.

  5. Amy
    Posted June 27, 2014 at 8:14 PM | Permalink

    Is this good cold?

    • Posted June 28, 2014 at 11:01 AM | Permalink

      I guess it could be – I’ve never really tried cold rice aside from rice pudding.

  6. skittles
    Posted April 11, 2015 at 4:26 AM | Permalink

    Always rinse basmati rice before cooking it… till the water becomes clear in the pot after draining the water out a good few times .. swirl it around with your hand … yap… you can use a rice cooker and it cooks to perfection every time…

    • Posted April 14, 2015 at 8:34 AM | Permalink

      I’m not a rice rinser, I prefer to saute it in the pan to take care of the sticky-starch issue. I also don’t own a rice cooker – in my view, it’s a unitasker.

  7. Posted May 3, 2015 at 1:01 AM | Permalink

    Looks yummy! How many would you say this serves? Going to make it tomorrow for a party 🙂

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