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Chipotle Cilantro Lime Rice
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Chipotle Cilantro Lime Rice
Adapted from copykat.com
The bright, zesty copycat of Chipotle's signature side. Rice steams in the simmering basket so every grain stays fluffy and separate, then gets tossed with fresh lime and cilantro off the heat.
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Essentials
Ingredients
- 200 g long-grain white rice
- 300 g water
- 5 g vegetable oil
- 5 g sea salt
- 1 bay leaf
- 15 g fresh lime juice (about 1 tbsp)
- 5 g fresh lemon juice (about 1 tsp)
- 4 g fresh cilantro, finely chopped (about 2 tbsp)
Method
Preparation
- 1 Weigh 200 g long-grain white rice into the simmering basket, then rinse under cold running water until the water runs clear. This washes off surface starch so the finished rice is fluffy, not gluey.Weigh
- 2 Add 300 g water to mixing bowl.Weigh
- 3 Add 5 g vegetable oil to mixing bowl.Weigh
- 4 Add 5 g sea salt to mixing bowl.Weigh
- 5 Drop 1 bay leaf into the mixing bowl.Weigh
- 6 Place the rinsed simmering basket into the mixing bowl.
- 7 Cook 18 min/100°C/speed 4.18min / 100°C / sp4
- 8 Lift out the simmering basket with the spatula hooked through the handle, rest it over a plate for 2 min to drain, then tip the rice into a serving bowl and discard the bay leaf.
- 9 Add 15 g fresh lime juice to the serving bowl.Weigh
- 10 Add 5 g fresh lemon juice to the serving bowl.Weigh
- 11 Add 4 g chopped cilantro to the serving bowl.Weigh
- 12 Fluff with a fork to combine, taste, and adjust salt if needed. Serve warm.
Notes
Tips
- The simmering basket is the magic here, no stirring, no watching the pot, no stuck-on rice at the bottom of a pan. Set the timer and walk away.
- Cilantro and lime always go on AFTER cooking. Heat turns fresh cilantro muddy grey and cooks off the lime's brightness, the whole point of this side dish.
- {"For a Chipotle burrito bowl-sized batch, double everything" => "400 g rice with 600 g water, same 18 min cook."}
- Rinsing the rice until the water runs clear is the one step nobody skips successfully. Unrinsed rice turns gummy even in the basket.