Lime Rice

Ingredients

• 250 grice, rinsed
• 1 tbspcooking oil
• 5kaffir lime leaves
• 1lemongrass stalk
• 1/2 tspsalt
• 1/2 tspgarlic powder
• 350 mlwater

Instructions

1. 1

   Fry the aromatics

   Remove the central ribs from the lime leaves and slice the leaves thinly. Warm the oil over medium heat, then cook the leaves with the smashed lemongrass for 2 minutes.

2. 2

   Cook the rice

   Put the rinsed rice in the rice cooker's inner pot and add all the ingredients. Close the lid and start the cooker; cook until it switches to the warm setting. Leave the rice to rest for about 10–15 minutes, then fluff it with a rice paddle or spoon.

3. 3

   Serve warm

   Serve the rice warm with ayam goreng and sambal anchovy.

What is lime rice?

This is a fragrant rice side with flavours often found in Indonesian cooking, where rice is paired with aromatic leaves and herbs. Kaffir lime leaves lend a citrusy scent, while lemongrass brings a fresh, grassy note.

Here, the aromatics are briefly cooked in oil before they join the rice in the cooker. That short step helps release their fragrance without adding much hands-on work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 6g protein, 76g carbs, 6g fat.

Most of the carbohydrates come from the rice, while the cooking oil supplies most of the fat; the rice contributes a modest amount of protein. Pair a serving with vegetables and a protein-rich main such as ayam goreng for a more balanced plate.

Why cook the aromatics first?

Kaffir lime leaves: removing the tough central rib makes the leaves easier to slice finely and distribute through the rice.

Lemongrass: smash the stalk to help expose its aroma, then cook it with the leaves for the stated 2 minutes. It can be left whole for cooking and removed before serving if you prefer not to bite into it.

Getting the rice cooker ratio right

Rinsed rice: rinse it before measuring it into the pot, as the recipe specifies. This helps wash away loose surface starch.

Water: use the stated 350 ml with 250 g of rice, and keep the cooker lid closed during cooking. Rice cookers vary, so rely on the cooker switching to its warm setting rather than opening it to check.

Resting and fluffing

Resting: leave the cooked rice covered for about 10–15 minutes after the cooker switches to warm. This gives the moisture time to settle through the grains.

Fluffing: use a rice paddle or spoon to lift and loosen the rice gently. Stirring vigorously can break the grains and make the texture more compact.

Serving the rice

The recipe suggests serving the rice warm with ayam goreng and sambal anchovy. The mild citrus aroma makes it a useful accompaniment to boldly seasoned dishes.

For a fuller plate, add vegetables such as cucumber or lightly cooked greens. Serve the rice soon after fluffing for the best texture.

Timing and preparation

The listed total time is 40 minutes, including the rice cooker's cooking time. The brief frying step can be done while you prepare the cooker pot.

Have the leaves sliced and the lemongrass smashed before heating the oil, so the aromatics can be added promptly and cooked for 2 minutes.

Recipe notes & tips

• Rinse the rice before adding it to the cooker.
• Slice the kaffir lime leaves finely after removing their central ribs.
• Smash the lemongrass stalk before cooking it with the leaves.
• Keep the cooker closed until it switches to the warm setting.
• Rest the cooked rice for 10–15 minutes before fluffing.
• Remove the lemongrass stalk before serving if you want only its aroma.

Variations

• More citrus: add another finely sliced kaffir lime leaf.
• Fresh garlic: replace the garlic powder with a small amount of finely chopped garlic.
• Coconut aroma: replace some of the water with coconut milk, adjusting to suit your rice cooker.
• Herb finish: scatter chopped coriander over the rice just before serving.
• Spicy side: serve with extra sambal anchovy for more heat.

Common mistakes to avoid

• Skipping the rinse: rinse the rice first to remove loose surface starch.
• Leaving the leaves whole: remove the midribs and slice the leaves thinly as directed.
• Skipping the aromatic fry: cook the leaves and smashed lemongrass in oil for 2 minutes to release their fragrance.
• Opening the cooker early: keep the lid closed until the cooker switches to warm.
• Fluffing immediately: allow the rice to rest for 10–15 minutes before loosening it.

How to store

Cool leftover rice promptly, refrigerate it in a covered container and use within 1 day. Reheat it once until steaming hot throughout, adding a splash of water if it seems dry.

Frequently asked questions