Prepare to fall in love with your food. Really. Don’t doubt me. Do it. You’ll see!

CULANTRO LIME RICE!

We’re growing CULANTRO this year and loving using it in a variety of recipes where we would have otherwise used cilantro. As I mentioned in a previous post, the appearance of cilantro and culantro are very different, but the flavor profiles are similar, except that culantro is a bit deeper. We’re really enjoying using Culantro. Of all of the ways we’re using it, this is one of my favorite recipes.

CULANTRO LIME RICE: make it in two easy steps!

2.5 cups white rice
5 cups of water
2 bouillon cubes (chicken)
2-4 limes (for zest, then 1/3 cup of juice, later)
10+ medium-large CULANTRO leaves
1/4 cup of sugar
1/2 to 3/4 stick of butter (preference)

1) In a large pot, add 2-3 cups white rice using twice as much water as rice, adding 2 large chicken bouillon cubes into the pot with the rice, zest of 1-2 limes, and several CULANTRO leaves that have been cut into slivers. Do not lift lid of the pot until the rice is done cooking, as steam is essential for rice to finish properly. (Cooking rice should be done according to package directions,

2) When the rice is done cooking, pour a mixture of salted butter (melted in a glass measuring cup in the microwave), 1/4 cup of sugar, and juice of 2-4 limes over the rice and fluff/stir it all with a fork. Garnish with additional CULANTRO and lime slice for best presentation!

(Click on photo to enlarge.)

I served this CULANTRO LIME RICE beside chicken roasted with a Mango Ginger Chutney. It was amazing.

Your turn!

~Amber Hamilton Henson

This recipe will link to blog parties:
Shabby Nest’s “Frugal Friday”
Arkansas Women Bloggers’ “Sunday Link up”
Elizabeth and Co.’s “Be Inspired #76”
The Trendy Treehouse’s “Share Wednesday”

P.S. Le Creuset Thursday!! Hey friends, I just posted a recipe link to P. Allen Smith’s Facebook page (https://www.facebook.com/GardenHomeRetreat)