I have no idea why on the one hand I seriously DO NOT care for cilantro but on the other hand I’m crazy for Cilantro-Lime Rice as served by both Chipotle and Qdoba casual Mexican restaurants.
How do they do that? How do they take rice, lime and cilantro for goodness’ sake, and turn it into such a delicious side dish?
I’ve been asking that question for a long time. Finally, I believe I have figured out how to make delicious, amazing Cilantro-Lime Rice that tastes for all the world just like the restaurants’—and for just pennies.
But before I get into the specifics for how to make Cilantro-Lime Rice, I want to tell you about something I have learned in this process—a super fast way to prepare plain rice from scratch in about 12 minutes give or take.
My rice cooker takes nearly 2 hours to do the same thing. More traditional methods include preparing rice on the stovetop or in the oven with proper liquid to rice measurements followed by covered cooking at low temperatures until all of the liquid is absorbed.
There is another way and I’m talking about the way we prepare pasta: Get a big pot of water boiling, add salt and pasta. Boil rapidly for 8 to 12 minutes. Drain, rinse. Done. Perfect every time. Yes, that defies every rule we’ve ever learned for how to prepare rice, but it just works! Read more