Rice Cooker Cilantro Lime Rice is the easiest, most flavorful side dish you’ll ever make! With just a handful of simple ingredients, fluffy basmati rice, fresh cilantro, tangy lime juice, and your trusty rice cooker, you’ll have a restaurant quality side that pairs beautifully with tacos, grilled chicken, fish, or veggie bowls.
Love More Recipes? Try My Vegetable Fried Rice or this Creamy Rice Pudding next.
Why You’ll Love This Recipe
Bright, flavorful, and effortlessly easy, this Rice Cooker Cilantro Lime Rice is the perfect side for any meal. Fluffy rice is infused with zesty lime juice and fresh cilantro, creating a vibrant, aromatic dish that pairs beautifully with tacos, grilled meats, or bowls. Quick to make and hands-off in the rice cooker, it’s a simple way to elevate your everyday meals with fresh, bold flavor.
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Rice Cooker Cilantro Lime Rice
- Total Time: 20 minutes
- Yield: About 3 cups cooked rice
Description
This Rice Cooker Cilantro Lime Rice is a foolproof side dish that’s bright, fresh, and incredibly easy to make. Simply cook basmati rice in your rice cooker with oil and salt, then stir in fresh cilantro and lime juice at the end. It’s the perfect accompaniment to Mexican-inspired meals, grilled proteins, or veggie bowls. Naturally vegan and gluten-free!
Ingredients
For the Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil or neutral cooking oil
- 1 teaspoon salt (adjust to taste)
To Finish:
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice (about 1 lime)
Optional Add-Ins:
- 1 teaspoon lime zest for extra brightness
- 1 clove minced garlic for savory depth
- A pinch of cumin for warmth
Instructions
Place the basmati rice in a fine-mesh strainer and rinse under cold water for about 30 seconds, gently stirring with your fingers. This removes excess starch and helps the rice cook up extra fluffy and light. Drain well.
Add the rinsed (or unrinsed) rice, water, olive oil, and salt directly to your rice cooker pot. Give it a gentle stir to distribute the salt and oil evenly.
Close the lid, turn on your rice cooker, and let it work its magic! Most rice cookers will automatically switch to “warm” when the rice is done — this usually takes about 15-20 minutes depending on your model.
Once the rice cooker signals it’s done, transfer the hot rice to a large mixing bowl. Use a fork to gently fluff the rice, separating the grains and releasing any steam. This step is KEY for light, fluffy rice!
Stir in the chopped fresh cilantro and fresh lime juice. Fold gently with the fork until everything is evenly distributed and the rice looks bright and inviting.
This is your moment to make it perfect! Taste the rice and add more salt or lime juice if needed. Sometimes just a squeeze more lime makes all the difference!
Transfer to a serving bowl and enjoy immediately. This rice is best served fresh, when the cilantro is still bright green and the lime flavor is singing!
Notes
- Add a bay leaf to the rice cooker for subtle aromatic depth (just remember to remove it before serving!).
- Toast the rice first if you have a rice cooker with a sauté function — just add the oil and rice, stir for 2 minutes until fragrant, then add water and cook normally.
- Don’t lift the lid during cooking! Every time you peek, you release steam and mess with the cooking time.
- Chop cilantro at the last minute so it stays vibrant, fresh, and bright green.
- Common mistake to avoid: Adding the cilantro before cooking. The heat will turn it brown and dull — always add fresh herbs at the end!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Rice Cooker
- Cuisine: Mexican-Inspired
Ingredient List
For the Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil or neutral cooking oil
- 1 teaspoon salt (adjust to taste)
To Finish:
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice (about 1 lime)
Optional Add-Ins:
- 1 teaspoon lime zest for extra brightness
- 1 clove minced garlic for savory depth
- A pinch of cumin for warmth
Why These Ingredients Work
Basmati Rice: This long-grain rice cooks up light, fluffy, and separate — perfect for absorbing all that citrusy goodness without getting mushy or sticky.
Olive Oil: A little fat helps keep the grains from clumping and adds richness to balance the bright lime flavor.
Salt: Essential for bringing out the natural flavors of the rice and making sure every bite is well-seasoned.
Fresh Cilantro: This is what makes the rice come alive! Fresh cilantro adds a vibrant, herbaceous note that feels like a celebration in every bite.
Fresh Lime Juice: The star of the show! Fresh lime juice (not bottled!) brings that tangy, citrusy brightness that makes this rice unforgettable.
Essential Tools and Equipment
- Rice cooker (any model works!)
- Measuring cups and spoons
- Sharp knife and cutting board
- Mixing bowl
- Fork (for fluffing)
- Fine-mesh strainer (optional, for rinsing rice)
How To Make Rice Cooker Cilantro Lime Rice
Step 1: Rinse the Rice (Optional but Recommended)
Place the basmati rice in a fine-mesh strainer and rinse under cold water for about 30 seconds, gently stirring with your fingers. This removes excess starch and helps the rice cook up extra fluffy and light. Drain well.
Step 2: Add Ingredients to Rice Cooker
Add the rinsed (or unrinsed) rice, water, olive oil, and salt directly to your rice cooker pot. Give it a gentle stir to distribute the salt and oil evenly.
Step 3: Cook the Rice
Close the lid, turn on your rice cooker, and let it work its magic! Most rice cookers will automatically switch to “warm” when the rice is done — this usually takes about 15-20 minutes depending on your model.
Step 4: Transfer and Fluff
Once the rice cooker signals it’s done, transfer the hot rice to a large mixing bowl. Use a fork to gently fluff the rice, separating the grains and releasing any steam. This step is KEY for light, fluffy rice!
Step 5: Add the Fresh Flavors
Stir in the chopped fresh cilantro and fresh lime juice. Fold gently with the fork until everything is evenly distributed and the rice looks bright and inviting.
Step 6: Taste and Adjust
This is your moment to make it perfect! Taste the rice and add more salt or lime juice if needed. Sometimes just a squeeze more lime makes all the difference!
Step 7: Serve Warm
Transfer to a serving bowl and enjoy immediately. This rice is best served fresh, when the cilantro is still bright green and the lime flavor is singing!
You Must Know
Always use fresh lime juice! Bottled lime juice just doesn’t have the same bright, clean flavor. Fresh is worth it every single time.
Don’t skip the fluffing step. Transferring the rice to a bowl and fluffing with a fork prevents it from getting gummy and ensures every grain stays separate and beautiful.
Personal Secret: I always taste the rice before adding the cilantro and lime, then again after. This way, I can adjust the seasoning perfectly and make sure the lime-to-cilantro ratio is just right for my taste buds that day!
Pro Tips & Cooking Hacks
- For even more flavor, replace half the water with chicken or vegetable broth.
- Add a bay leaf to the rice cooker for subtle aromatic depth (just remember to remove it before serving!).
- Toast the rice first if you have a rice cooker with a sauté function — just add the oil and rice, stir for 2 minutes until fragrant, then add water and cook normally.
- Don’t lift the lid during cooking! Every time you peek, you release steam and mess with the cooking time.
- Chop cilantro at the last minute so it stays vibrant, fresh, and bright green.
- Common mistake to avoid: Adding the cilantro before cooking. The heat will turn it brown and dull — always add fresh herbs at the end!
Flavor Variations & Suggestions
Coconut Cilantro Lime Rice: Replace 1 cup of water with 1 cup of coconut milk for a creamy, tropical twist.
Garlic Cilantro Lime Rice: Add 2-3 cloves of minced garlic to the rice cooker with the oil for savory depth.
Spicy Cilantro Lime Rice: Stir in 1 minced jalapeño or a pinch of red pepper flakes with the cilantro.
Cilantro Lime Brown Rice: Use brown basmati rice instead (you’ll need about 2½ cups water and 40-45 minutes cooking time).
Extra Herby Version: Mix in some chopped fresh parsley or mint along with the cilantro for a more complex herbaceous flavor.
Citrus Lover’s Rice: Add 1 teaspoon of lime zest along with the juice for an extra punch of brightness.
Make-Ahead Options
This rice is best enjoyed fresh, but you can definitely prep ahead to save time:
Prep the ingredients: Measure out your rice, chop your cilantro, and juice your lime up to 4 hours ahead. Store the cilantro covered in the fridge and keep the lime juice sealed until ready to use.
Cook the rice ahead: You can cook the plain rice (without cilantro and lime) up to 2 days ahead. Store it in an airtight container in the fridge, then reheat gently in the microwave with a splash of water. Stir in fresh cilantro and lime juice just before serving.
Freezing: I don’t recommend freezing this rice with the cilantro and lime already mixed in, as the herbs lose their vibrant color and fresh flavor. Instead, freeze the plain cooked rice for up to 3 months, then add fresh cilantro and lime after reheating.
Recipe Notes & Baker’s Tips
- Rice variety matters: Basmati gives you the fluffiest, most separate grains. Jasmine rice works too but will be slightly stickier. Long-grain white rice is also fine in a pinch.
- Water ratio: The standard 2:1 water-to-rice ratio works perfectly for most rice cookers. If your rice cooker tends to make mushy rice, try reducing the water to 1¾ cups.
- Let it rest: If your rice cooker doesn’t have an automatic keep-warm function, let the rice sit covered for 5 minutes after cooking before opening the lid. This helps the rice finish steaming perfectly.
- Lime juice timing: Always add the lime juice AFTER cooking. Adding it before will make the rice gummy and affect the texture.
- Fresh vs. dried cilantro: Please use fresh! Dried cilantro just doesn’t have the same vibrant flavor that makes this rice special.
Serving Suggestions
This bright, zesty rice pairs beautifully with SO many dishes! Here are my favorite ways to serve it:
- Taco Tuesday: Serve alongside beef tacos, fish tacos, or chicken tacos for the ultimate Mexican feast
- With grilled proteins: Perfect under grilled chicken, steak, shrimp, or salmon
- In burrito bowls: Use it as the base for a loaded burrito bowl with black beans, corn, avocado, and salsa
- Alongside soups: Pairs wonderfully with black bean soup, tortilla soup, or chicken chili
- With roasted vegetables: Complements roasted bell peppers, zucchini, or sweet potatoes beautifully
- Optional garnishes: Top with extra lime wedges, a sprinkle of cotija cheese, sliced avocado, or a dollop of sour cream
How to Store Your Rice Cooker Cilantro Lime Rice
Room Temperature: Don’t leave cooked rice at room temperature for more than 2 hours — it needs to be refrigerated for food safety.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The cilantro may darken slightly, but the flavor will still be delicious.
Freezer: Freeze plain cooked rice (without the cilantro and lime) in freezer-safe containers or bags for up to 3 months. Label with the date!
Reheating:
- Microwave: Add a tablespoon of water, cover with a damp paper towel, and microwave in 1-minute intervals, stirring between, until heated through.
- Stovetop: Reheat in a pan with a splash of water over medium-low heat, stirring occasionally.
- Pro tip: If your leftover rice has lost some of its brightness, stir in a little fresh cilantro and a squeeze of lime juice after reheating to refresh the flavors!
Allergy Information
Allergens: This recipe is naturally free from most common allergens! It contains no dairy, eggs, nuts, soy, wheat, or gluten.
Vegan: Yes! This recipe is completely plant-based.
Gluten-Free: Absolutely! Rice is naturally gluten-free.
Substitutions:
- Oil-free: You can omit the oil entirely if needed, though it helps keep the grains from sticking.
- Low-sodium: Use less salt or omit it entirely if you’re watching your sodium intake.
- Cilantro-haters: If you’re one of those folks who thinks cilantro tastes like soap (it’s genetic!), substitute fresh parsley or basil instead.
Questions I Get Asked A Lot
My rice turned out mushy — what happened?
This usually means there was too much water or the rice wasn’t rinsed. Next time, rinse your rice first to remove excess starch, and try reducing the water slightly to 1¾ cups if your rice cooker tends to make softer rice.
Can I add the cilantro and lime before cooking?
I don’t recommend it! The heat will turn the cilantro brown and dull, and the lime juice can affect the texture of the rice. Always add these fresh ingredients at the very end for the brightest flavor and prettiest presentation.
What if I don’t have a rice cooker?
No problem! Use the stovetop method instead: Bring the water, rice, oil, and salt to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff and add cilantro and lime.
Can I make this ahead for meal prep?
Yes! Cook the plain rice ahead of time and store it in the fridge for up to 4 days. When you’re ready to eat, reheat the rice and stir in fresh cilantro and lime juice just before serving. This keeps the herbs bright and the flavor fresh!
How do I keep leftover rice from drying out?
Store it in an airtight container and add a tablespoon of water when reheating. Cover it while reheating to trap steam, which helps revive the texture. You can also stir in a tiny drizzle of oil to refresh it.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you served it with and if you tried any fun variations!
