Lime and Coriander Rice
A bright, aromatic rice tossed with lime, coriander and green chilli. It tastes fresh and citrusy with a gentle chilli warmth.
Ingredients
Method
- Spread 160 g cooked rice on a tray and let it cool fully. Loosen the grains with a fork.
- Set a heavy saucepan on medium heat and add 13.5 g vegetable oil.
- Once the oil is hot, add 2 g green bird’s eye chilli, roughly chopped, and stir for 10–15 seconds.
- Add the cooled rice and stir until heated through.
- Stir in 4 g lime zest and 3 g coriander leaves, finely chopped, until evenly mixed.
- Turn off the heat. Add 25 g lime, zest and juice of, and fold through. Season with salt to taste.
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Cooked basmati riceUse the same weight. It is more aromatic and holds its shape better; break up any clumps gently.
Plain boiled riceUse the same weight. It is plainer and may be softer; drain well and warm through without over-stirring.
Steamed riceUse the same weight. It is wetter and softer, so drain thoroughly and adjust any added liquid.
Peanut oilUse 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.
GheeUse 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.
Mustard oilUse 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.
- Bird's eye green chilli
Use the same weight; heat and flavour are very close.
Green chilliUse 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.
Fresh green chilliUse 1.5 to 2 times the weight; chop finely and adjust heat by tasting.
Lemon zestUse the same weight; it is less sharp and more floral, so add a little extra lime juice if the dish needs tang.
Kaffir lime leafUse 1 leaf for 1 tsp lime zest in curries; bruise and simmer whole, then remove. It gives aroma but not acidity.
LemonUse the same weight; sharper and less floral, so reduce any extra souring slightly.
Lemon juiceUse about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.
Dried mango powderUse 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.
Coriander (cilantro) or basilUse the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.
Basil leavesUse the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.
Coriander pasteUse 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.
Similar dishes
- Same: Both are rice dishes that use green bird’s eye chilli, vegetable oil, coriander leaves and salt.
- Different: Curd Rice adds 200 g yogurt, 3.2 g cumin seed and 2.5 g curry leaf and uses 27 g oil, while this dish uses lime zest and lime as its souring agent and has no yogurt, cumin or curry leaf.
- Same: Basic Rice Recipe shares a rice base and salt with this dish.
- Different: Basic Rice Recipe uses only basmati rice and salt and cooks by absorption, while this dish tosses cooked rice with vegetable oil, lime zest, lime juice, coriander leaves and green bird’s eye chilli.
- Same: Plain Rice shares rice and salt with this dish, and this dish also starts from cooked rice.
- Different: Plain Rice has only basmati rice, water and salt, while this dish adds vegetable oil, green bird’s eye chilli, lime zest, lime and coriander leaves; Plain Rice steams raw rice in water, while this dish tosses cooked rice with the added ingredients.
- Same: Mangalorean Neer Dosai shares a rice base, salt and vegetable oil with this dish.
- Different: Mangalorean Neer Dosai is a rice-flour-and-water batter cooked as thin pancakes, while this dish is cooked rice tossed with lime, lime zest, green bird’s eye chilli and coriander leaves; it has no lime, chilli, coriander or other souring agent.