Brazilian Cuisine
Garlic and Cilantro Rice
Garlic and Cilantro Rice is a light and aromatic Latin American-style side dish capable of turning any simple weeknight dinner into a gastronomic event. The secret of the dish lies in pre-toasting the rice grains in garlic-infused oil, which unlocks a deep nutty flavor and ensures the grains stay perfectly fluffy. A final accent of freshly minced cilantro and invigorating lime juice bursts with bright tropical freshness and crisp citrus tang. The resulting rice is fluffy, delicate, and deeply fragrant, making it an ideal companion for fish, chicken, or stewed vegetables.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 5 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 240 kcal
- Protein
- 4 g
- Fat
- 5 g
- Carbs
- 44 g
- Fiber
- 1 g
Step by step
Method
- 01
Rinse the rice thoroughly under cold running water several ti…
Rinse the rice thoroughly under cold running water several times, gently swirling the grains with your fingers until the water runs crystal clear — this removes excess surface starch and prevents stickiness.
- 02
Peel the garlic cloves and mince them finely with a knife
Peel the garlic cloves and mince them finely with a knife. Avoid using a garlic press, as small chopped garlic pieces release their flavor into the oil without burning too quickly.
- 03
Heat the olive oil in a small, thick-bottomed saucepan over m…
Heat the olive oil in a small, thick-bottomed saucepan over medium heat, add the minced garlic, and sauté for exactly 1 minute, stirring constantly until you smell a strong, pleasant aroma.
- 04
Pour the rinsed and well-drained rice into the saucepan with…
Pour the rinsed and well-drained rice into the saucepan with the garlic oil. Sauté the grains, stirring continuously with a spatula, for about 2 minutes until they absorb the aromatic oil and take on a matte appearance.
- 05
Carefully pour 400 ml of boiling water into the saucepan, add…
Carefully pour 400 ml of boiling water into the saucepan, add the salt, and give it one gentle stir. The liquid will boil vigorously, distributing the garlic particles evenly through the grain mass.
- 06
Reduce the heat to the absolute minimum, cover the saucepan t…
Reduce the heat to the absolute minimum, cover the saucepan tightly with a lid, and simmer for 15 minutes without opening the lid or stirring, allowing the steam to cook each grain perfectly.
- 07
While the rice cooks, prepare the herbs
While the rice cooks, prepare the herbs: wash the cilantro thoroughly, dry it with a towel, and chop finely with a sharp knife, discarding any tough lower stems.
- 08
Remove the saucepan from the heat, lift the lid, pour in the…
Remove the saucepan from the heat, lift the lid, pour in the fresh lime juice, and add the chopped cilantro. Gently fluff the rice with a fork to distribute the herbs, cover with the lid, and let it rest for 3-5 minutes before serving.
Dishday
Useful advice
Cooking tip
For this recipe, long-grain rice varieties like Basmati or Jasmine are ideal, as they contain less starch and hold their structure beautifully when toasted.
How to serve
Serve the rice piping hot, mounded beautifully on a plate, and garnish with a few whole cilantro leaves and a lime wedge on the side.
How to store
Store the cooked rice in an airtight container in the refrigerator for up to 2 days. When reheating, add a tablespoon of water and a drizzle of olive oil to restore its moisture.
Note
Add the cilantro and lime juice strictly at the very end when the rice is completely cooked and removed from the heat to prevent the herbs from turning dark and losing vitamins.
