This Cilantro Lime Rice recipe is the perfect side dish that’s easy to prepare, full of bright flavors, and versatile enough to complement any meal. Whether you’re making tacos, burritos, or simply want a refreshing side for grilled chicken, this cilantro lime rice adds vibrant freshness with minimal effort. This version is designed for your slow cooker—just set it, forget it, and come back to fluffy, perfectly seasoned rice infused with fresh cilantro and tangy lime zest.
For those without a slow cooker or who prefer traditional methods, easy stovetop instructions are included as well. Discover the simple steps to making restaurant-quality cilantro lime rice right in your own kitchen!
If you enjoy this rice, you might enjoy my other slow cooker rice recipes, including garlic butter rice recipe and this tasty rice pudding recipe.
Slow Cooker Cilantro Lime rice is perfect to serve with my popular brown sugar ham steak, slow cooker pinto beans,these pan fried salmon patties or my Thai basil chicken recipe.
Ingredients
- Long-grain white rice – My go to brand is Mahatma long grain rice. The secret to fluffy rice in the slow cooker is to always rinse until the water runs clear. This removes the excess starch that makes rice sticky. I have not made this rice using brown rice.
- Fresh Cilantro – use both the stems and leaves for the best flavor.You can make the chopping faster by using a small food processor. Chop the cilantro finely.
- Lime juice – Don’t be tempted to go heavy on the lime juice, you should taste and then add more if needed.
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2-Quart Slow Cooker Rice with Cilantro Recipe
Ingredients
- 1 cup long grain rice rinsed
- 2 cups water
- 1 lime fresh squeezed juice
- 1 tablespoon butter
- handful of cilatro leaves and stems chopped
Instructions
- Thoroughly rinse the rice in a fine-mesh sieve until the water runs clear. This will remove the excess starch.
- Add the rice and water into the 2-quart slow cooker and stir to mix. Place the lid on the slow cooker and cook on high for 1 hour.
- After all the water is absorbed, fluff the rice with a fork. Stir in the butter, lime juice, cilantro, and salt to taste and fluff again to mix all the ingredients together. After tasting you can add more salt or lime to your taste.
- Serve immediately. If freezing, allow the rice to cool completely before freezing.
Notes
- Rinse the rice when cooking a slow cooker, this removes the starch and prevent sticky rice.
- Recipe can be double, but use a larger slow cooker. I whip up a hefty batch of rice, stashing it in the freezer for meals down the road.
- You can use brown rice also, but does play hard to get, taking longer to cook than white rice. Just keep an eye on it near the end so it doesn’t overcook.
- When you are finished cooking, use a fork to help fluff your rice.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Nutrition
Recipe Directions
Thoroughly rinse the rice in a fine-mesh sieve until the water runs clear. This will remove the excess starch.
Add the rice and water into the 2-quart slow cooker and stir to mix. Place the lid on the slow cooker and cook on high for 1 hour.
After all the water is absorbed, fluff the rice with a fork. Stir in the butter, lime juice, cilantro, and salt to taste and fluff again to mix all the ingredients together. After tasting you can add more salt or lime to your taste.
Serve immediately. If freezing, allow the rice to cool completely before freezing.
Alternate Cooking Method for Stovetop
Sometimes you want your meal quicker and that’s when you reach for the saucepan and cook your rice on the stovetop! You use the same ingredients, however you can cut the recipe in half.
- Rinse the rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
- Cook the rice: In a medium saucepan, heat the olive oil or butter over medium heat. Add the rinsed rice and toast it for 1-2 minutes, stirring occasionally. This gives it a slightly nutty flavor.
- Add water and salt: Pour in 2 cups of water and add the salt if using. Stir once to combine, then bring the mixture to a boil.
- Simmer: Once the water starts boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for about 15-18 minutes, or until all the water is absorbed.
- Let it sit: After the rice is cooked, turn off the heat and let it sit covered for 5 minutes. This helps the rice fluff up.
- Fluff the rice: Remove the lid and fluff the rice with a fork.
- Add lime and cilantro: Stir in the lime juice, lime zest, and chopped cilantro. Mix well until the rice is evenly coated.
Tips
- Rinse the rice when cooking in a slow cooker, this removes the starch and prevents sticky rice.
- The recipe can be doubled, but use a larger slow cooker. I whip up a hefty batch of rice and stash it in the freezer for meals down the road.
- You can use brown rice also, but does play hard to get, taking longer to cook than white rice. Just keep an eye on it near the end so it doesn’t overcook.
- When you are finished cooking, use a fork to help fluff your rice.
Enjoy more slow cooker recipes from A Weekend Cook
Can I cook rice in an instant pot?
The Instant Pot uses pressurized cooking which provides a consistent heat source. This means you’re less likely to have undercooked or overcooked rice as compared to stovetop cooking where the heat can fluctuate.
Also, with an Instant Pot, it’s more of a set-it-and-forget-it situation, similar to the slow cooker, but takes much less time.
Storing Leftovers
The cooked rice can be frozen for up to a month. After the rice has completely cooled, portion it out on a piece of plastic wrap, flatten it, and form it into a rectangle. Double wrap or place it in a Ziploc. Lay it flat in the freezer.
To reheat, Unwrap and place in a microwave-safe bowl, covering tightly with plastic wrap. Place the covered bowl in the microwave and cook the rice on high heat for 2 to 3 minutes, depending on your microwave wattage.
Can you cook all types of rice in a slow cooker?
Yes, however, different varieties of rice may require different water ratios and cooking times. For example, white rice usually takes around 1.5 to 2.5 hours on high, while brown rice can take up to 3 hours on high. Always check the specific cooking instructions for the type of rice you’re using.
What is the ideal rice-to-water ratio when cooking rice in a slow cooker?
Typically, you would use 2 cups of water for every cup of white rice.
Why does my rice come out mushy or overcooked in the slow cooker?
Overcooked or mushy rice is usually caused by too much water or too long a cooking time. Make sure to use the correct rice-to-water ratio and start checking the rice about 30 minutes before the suggested end of the cooking time. Remember those slow cookers can vary in temperature and cooking speed, so it may take a little trial and error to find the perfect method for your specific cooker and type of rice.
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I’m trying to make this recipe. But am lost on how much water to use.
So very sorry about that, it’s a 2:1 ratio so this recipe will use 2 cups of water. I’ve updated the recipe card to include the amount of water. Thank you for bringing this to my attention.
Can I use basmati rice? Any changes?
Hi Kate,
I have not used Basmati rice in the slow cooker so I can’t speak from experience. However, Basmati and white rice are both long-grain kinds of rice and should use about the same amount of water to cook. I would love to know how it works for you.
Can you cook this in a rice cooker?
Yes, this a great recipe for the rice cooker, instant pot, or stovetop method. The only adjustment will be the cook time.