Rice Cooker Cilantro Lime Rice
Servings: 3 servings
Calories: 144.6kcal
Ingredients
- 1 cup white long-grain rice rinsed, measured per rice cooker cup, basmati or jasmine rice
- Water fill to the appropriate level on your rice cooker (1 for 1 cup rice).
- 1 tablespoon grapeseed oil
- ½ teaspoon pink Himalayan salt plus more to taste
- 2 tablespoons chopped cilantro stems and leaves
- Zest of one organic lime
- 2 tablespoons fresh lime juice juice from about ½ large lime
Instructions
- Add the rinsed long-grain rice, water, grapeseed oil, and ½ teaspoon pink salt to your rice cooker. Stir gently with a spatula so that the water covers the rice evenly. Close the rice cooker lid.
- Cook on Plain setting according to the rice cooker instructions until the rice cooker beeps that it is ready.
- Once cooked, fluff the rice with a rice paddle or spatula, stir in the chopped cilantro, lime zest, and lime juice. Add additional salt to taste. Unplug the cooker and remove the rice from the rice cooker to prevent overcooking.
Notes
-
- Once it has cooled, refrigerate the leftover rice 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 of the rice, cover with a microwave-safe lid slightly ajar, and cook until heated through.
- If cooking brown rice, the ingredient amounts are the same; fill the water to the appropriate level for "brown" and select the "Brown rice" setting.
