Cilantro Lime Rice
I have a confession to make. I’ve been ready to punch a Chipotle employee in the face for not giving me enough rice. I mean, that stuff is like limey gold. Don’t skimp on my rice. But sadly, they still do. So I decided to make some of my own. With God as my witness, I will never be under-riced again!
Basically, this is the easiest thing in the world to make. I’ve tried making it in the past and the result was pitiful. I’m so ashamed. It was sticky and starchy and WAY didn’t taste like lime, or tasted WAY too much like lime. But I’ve discovered the secret! First, use long grain rice, but more importantly, rinse it. It gets rid of that extra starch and makes sure that you’re rice won’t be one gluey lump.
2 cups long grain rice, white or brown
4 cups water
4 tablespoons lime juice
1/4 cup cilantro, chopped
Pour the water and lime juice in a saucepan. Taste it and make sure it’s not too acidic for you, but keep in mind that once it’s absorbed the lime flavor will be milder. Set the water on high heat until it boils.
Rinse the rice! Rinse and rinse until the water runs clear. Put it into the boiling lime water. Lower the heat to low and cover with a lid. Check after 10 minutes. If there’s still water in the pan, check it every two minutes until the water’s absorbed. (If you used brown rice, this process is bound to take longer than white rice).
Transfer the cooked rice to a bowl. Throw the cilantro on top and stir it into the rice. (I do this with a fork). And done!