Cilantro Lime Rice (Rice Cooker)

Why This Cilantro Lime Rice Recipe Works

• This fragrant rice dish is flavorful with the fresh flavors of cilantro and lime. The acid from the lime zest and juice balances the taste overall for a super satisfying side.
• You only need a handful of basic pantry ingredients to make a fresh, aromatic side dish perfect for any Mexican-inspired meal.
• The best part of using the rice cooker method is that with just the press of a button, you're freed up to focus on cooking the main dish or enjoying time with family and friends.
• This simple side dish takes just a few minutes of hands-on time.

Here are the simple ingredients you need to make this easy cilantro lime rice recipe:

• Long-grain rice - Basmati rice or jasmine rice is ideal. I use quality aged basmati; extra-long grain basmati rice works well, too. I purchase mine at a local Indian market or a nearby grocery store. You can use long-grain brown rice instead - it will impart a slightly nutty flavor and more fiber. It takes longer to cook, but it's well worth the wait. Measure your cup with the cup that came with the rice cooker.
• Fresh cilantro - There is no need to separate the stems and leaves for the cilantro; finely chop.
• Fresh lime - Organic lime is preferable, especially for the lime zest. Please don't use the stuff that comes in a plastic "lime" - it cannot compare to fresh lime juice and lime zest!
• Oil - I used grapeseed oil; I recommend a neutral oil.
• Cold water -  the rice vs. water ratio depends on your specific cooker. It also depends on whether you're using brown rice or regular rice. Follow the instructions per your cooker. Count the number of cups you're making, then fill the rice cooker with water to the level on the side that matches the type of rice and the number of cups you're making.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

Here are some substitutions you can try when making this versatile side dish:

• Long-grain rice - use brown basmati or brown jasmine rice instead of white long-grain. The recipe remains the same, the only thing that needs to change is the cooking time for the rice. Use the "brown rice" setting on the rice cooker and fill the water to the appropriate level.
• Cilantro - use chopped fresh parsley or chopped fresh oregano, marjoram, or basil.
• Lime - use lemon juice instead, or you can skip the lime.
• Grapeseed oil - use olive oil, coconut oil, melted vegan butter, or avocado oil instead.
• Water - replace the cups of water with vegetable broth or un-chicken broth, or use seasoned vegetable paste like Better Than Bouillon mixed with hot water in place of water. Let cool to room temperature before putting it in the cooker to cook the rinsed rice.

Equipment

Rice cooker - I love mine; it makes cooking rice a breeze! I purchased this 5.5-cup rice cooker at a local store. It's an excellent size for small to medium-sized families. It came with a paddle and a cup for measuring.

Storage

• Once the cilantro lime rice has cooled, refrigerate the leftovers in an airtight container for up to 4 days.
• To reheat, I recommend using the microwave to retain moisture. Sprinkle a small amount of water on top, cover with a microwave-safe lid slightly ajar, and cook until heated through.