This rice recipe is a forever favorite and one I’ve made over and over. It’s simple and easy but packs the flavor and is great to make for a crowd. It also has over 1200 5-star reviews so I’m not the only one who’s a fan. I love the NYT cooking app because there are so many talented chefs who post their recipes there and I’m rarely disappointed with the food I make per their recommendation.
I hope you love this one by Eric Kim.
Cilantro Rice Recipe
Ingredients:
-1 TBS unsalted butter
-1 TBS olive oil
-1 TBS onion powder
-1 bunch cilantro, stems and leaves separated, both finely chopped
-1 cup long-grain rice (white or brown), such as jasmine or basmati
-1/2 TSP Kosher Salt
-1 large jalapeno, thinly sliced
-Juice of 1/2 a lime, plus more to taste
To Make:
Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds. Add 1 1/2 cups water, raise the heat to high, and bring to a simmer. Reduce heat to low, cover the saucepan, and cook until all of the water is absorbed, 17-20 minutes. Remove from heat and let the rice sit, covered, to steam for 10 more minutes. Fold in the salt, cilantro leaves, jalapeno, and lime juice. Taste for seasoning, add more salt and lime juice as desired.
To NOTE: I’ve made this with brown and white rice and both are good. It just depends on your preference for flavor though crowds tend to prefer white rice. And it’s great for groups because there are no common allergens so most people can eat up. Serve it on a platter to make it extra pretty. I also think this is near perfect if you follow the recipe as is but if you like things a bit spicier, add more jalapeno.
Send some pictures if you end up making it !!
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