Ingredients:
- 3 cups Basmati rice
- 4 1/2 cups water
- 3 tbsp vegetable oil
- 3 tsp salt
- 9 tbsp cilantro, chopped
- 4 tbsp lime juice (2-3 limes)
Directions:
- Rinse the rice several times until the water runs mostly clear
- (Recommended) Soak the rice in cold water for 20–30 minutes, then drain well. This helps the grains cook evenly and stay fluffy
- Add the rice, water (or chicken broth), vegetable oil, and salt to your rice cooker.
- Cook using the White Rice setting (or the standard setting for basmati if your rice cooker has one).
- Let the rice rest for 10 minutes after the cooker switches to warm.
- Fluff gently with a fork or rice paddle.
- Stir in the chopped cilantro and lime juice just before serving.
Notes
- Chicken broth can be substituted for the water for a richer flavor.
- For Jasmine Rice: Use 3 cups jasmine rice and 3½ cups water. Skip the soaking step, then follow the recipe as written. Jasmine rice has a softer texture and a naturally floral aroma, while basmati rice produces lighter, fluffier, more distinct grains.
- For a brighter citrus flavor, add 1–2 teaspoons of lime zest along with the lime juice.
