Eosinophilic Esophagitis Friendly Cilantro Lime Rice
Total time35 min
Prep time10 min
Cook time20 min
4.6(13)
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain white rice
- 2 ¼ cups water
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 bay leaf
- ¾ tsp kosher salt
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro, finely chopped
- 1 tsp neutral oil (such as avocado or canola oil)
Instructions
- 1
Place the rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Heat 1 tbsp neutral oil in a medium saucepan over medium heat until shimmering. Add the rinsed rice and stir to coat, cooking for about 2 minutes until the grains turn opaque and smell faintly toasty.
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