Coriander-lime Rice I Made It Ii

Coriander-Lime Rice

chuckieb 5 years ago
Made
Cilantro Lime Rice
last week to go with some BBQ Chicken with Kaffir Lime Leaves.

Rice is not my forte. I even own a rice cooker (it`s my second one) and it even boils over on me in that. Rice and I just don`t get along for some reason.

I thought this recipe would pair nicely with my chicken recipe and even though I`m not a big fan, my hubbie loves rice.

I found the recipe a wee bit vague. If you`re good at cooking rice you probably wouldn`t notice. But I`m not. So when Arickard said to reduce the heat of the saucepan, I didn`t know how low I should go. I used my best judgement and I did see little tunnels forming in the rice, which was kind of cool. Guess I`ve never noticed that before.

The recipe said to cook it until the water was absorbed but that I might need to add more water. How would I know if I needed to do that and how much more would I add?

I was worried it was going to be a flop but it turned out okay. It didn`t have a whole lot of extra flavour.

After I made it I noticed that Michelle had made it previously and I sure wish I would have seen her review before I did mine. I too think the addition of chicken broth instead of water and some lime zest would really help the flavour.

Don`t know that I`d make this again.
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pointsevenout 5 years ago said:

This rice dish is a little light on the flavor, probably to not take away from flavorings of the main entree. I would add a sprinkling of salt.
Standard ratio for rice is 1.2.3: One part rice to 2 parts water, yields 3 parts finished rice. The 1 to 1 1/2 ratio in this recipe is for a firmer rice. Once rice comes to a boil, reduce the burner to a simmer to low setting and cover the pot. Check after 20 minutes for a finished product. Personally I like a 1.3.3 ratio simmered for 30 minutes for an even more tender rice product.
Stir in 1 TBSP butter after the rice is cooked for a nice satiny flavor.

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chuckieb 5 years ago said:

Thanks Points. That`s most helpful. I`ll actually copy and paste that for use another time.

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Cosmicmother 5 years ago said:

It looks great Janet!
Yea, the instructions are quite vague--"you may need more water"---seems silly, you never want to open the lid when your cooking rice! I can't cook rice on the stove top either, I think none of my pots had a tight enough lid? I LOVE my rice cooker! You need one with a locking lid, not one with a glass lid that just sits on top (I had one and it always boiled over). I just got a new one, an Oster and love it, it cooks soup, oatmeal, steams veggies, and has a brown rice or white rice option.

I always rinse the rice really well before cooking (if your using long grain, basmati style rice). If you want a softer rice, soak the rice in water for 20-30 mins. But I like a fluffy rice, little water ( 1 cup rice to 1.5 cup water but in my rice cooker it's equal rice to water as it steam cooks) and plenty of salt before cooking. The acid from the lime would help keep the grains separated and extra fluffy too! :D

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chuckieb 5 years ago said:

A locking lid on a rice cooker you say Shona!!! Who knew???? That's for sure what I need. I bought an inexpensive Proctor Silex rice cooker initially and it boiled over every single time no matter what I tried. So I then bought an expensive Cuisinart rice cooker and it does the same thing!!!!! Argh! Thanks for the tips. :)

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mommyluvs2cook 5 years ago said:

Yes Janet, this recipe definitely needed a little something for me too. I don't have a rice cooker and just cook my rice in a pot. IF I do need to check the water level, I do remove the lid (*Gasp*) and just lightly fluff my rice around with a fork and if I see water I'm good. I also taste to see if the rice is done as well. My rice usually turns out very well! The only thing is that you should never stir your rice with a spoon while cooking, use a fork or chopsticks or something to poke into the rice to check water level. Stirring with a spoon will give your rice a mushy ending result. Your rice texturally looks great, sorry the flavor wasn't quite there though.

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LindaLMT 5 years ago said:

Nice pictures though. Rice is rice. I like a plainer rice when I make something that is saucy. The rice becomes a bed for soaking up all the sauce … sorta like pasta.

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pointsevenout 5 years ago said:

Looked in to buying a rice cooker but just could not get past the price tag. My small sauce pot and standard lid does just fine.

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