Give plain rice an upgrade! Mint coriander rice with toasted rice topping is loaded with fresh lime juice and herbs, and topped with toasted grains of rice that add some wonderful nutty crunch to contrast the fluffy basmati. This is one of my favorite side dishes.
If you love rice but find it can get a bit boring, try this recipe. It works with so many dishes, and I even eat it on its own. Toasting rice grains is a great way to add a bit of ooh la la to side dishes. But it's so simple. Here's how to make this easy side dish.
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Ingredient notes
I use basmati rice universally. It has a delicious taste and texture, and a long, slender, and elegant grain. We mix it with fresh herbs and lime juice to jazz it up, and as always, fresh herbs are infinitely superior to dried and cannot be substituted in this recipe.
There's a printable recipe card at the bottom of this post with quantities and step-by-step directions for how to make mint coriander rice with toasted rice topping.
How to toast rice
Heat a heavy-based frying pan over medium heat on the stove. Avoid anything thin and metal that heats too fast, or you will burn the rice.
Add the dry, raw rice grains when the pan is hot and toast them for around 5 minutes, tossing occasionally until they reach an even golden brown color, then remove from the heat. Watch them, as they will burn quickly if you don't pay attention. They will also continue cooking in the residual heat of the pan once you turn the heat off, so watch out for this too.
Pulse the toasted rice in a blender or crush with a pestle and mortar. Don't crush/blend the rice too finely, or it will be dusty rather than crunchy.
How to perfectly cook basmati rice
For basmati rice, you need 1.5 times the amount of liquid to rice. I allow 65 grams of rice per person, or ⅓ of a cup.
Measure the rice and liquid (you can use water or stock/broth) into a saucepan and heat until it boils.
Turn the heat down to a very low simmer, cover, and cook for 10 minutes or until all the liquid has been absorbed and the rice is tender.
Finely dice the herbs and spring onion, and stir them into the cooked rice with a pinch of salt and the freshly squeezed lime juice. Spoon the mint coriander rice into a serving dish and top it with the toasted rice.
Top tip
Always rinse rice before you cook it in cold water until the water runs clear.
If you are serving this mint coriander rice recipe with fish, use fish stock to cook the rice, and if you are serving it with meat, use that corresponding stock for maximum flavor. If in doubt, use vegetable stock.
How to serve
I love to serve this mint coriander rice with a variety of dishes. The flavor profile fits Asian cuisine perfectly, but I also serve it with Central American dishes. It even works as a BBQ side! The freshness of the lime makes it the perfect side dish.
- Thai pork meatballs in coconut broth
- Spiced aubergine masala
- Red lentil and coconut dahl
- Pulled Mexican Short Ribs
What if I have leftovers?
Store leftovers covered in the fridge and consume within 2-3 days. Only reheat rice once.
🙏🏻 If you try this recipe...
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Mint Coriander Rice With Toasted Rice Topping
Equipment
- 1 saucepan or casserole dish
Ingredients
- 400 grams (2 cups) white basmati rice
- 600 ml (3 cups) chicken, fish, or vegetable stock (or water)
- 25 grams (½ cup) fresh mint leaves
- 25 grams (½ cup) fresh coriander/cilantro
- 3 spring onions
- 2 lime juiced
For the toasted rice topping
- 65 grams (⅓ cup) white basmati rice
Instructions
Toast the rice topping
- Heat a dry frying pan over medium heat on the stovetop. When it is hot, add the smaller portion of rice and allow it to toast until golden brown, tossing occasionally to evenly cook it. This will only take 5 minutes, and watch it so it doesn't burn.
- Remove from the heat and either pulse it in a small blender a few times or crush the toasted rice kernels in a pestle and mortar.
Make the mint coriander rice
- Rinse the basmati rice in cold water until the water runs clear.
- Place the rice and stock into a heavy-bottomed saucepan over medium heat. Bring it to the boil and then turn the heat down to a very low simmer and put the lid on.
- Cook the rice on the stovetop over low heat for 10 minutes until all the liquid has been absorbed.
- Fluff the rice with a fork and add the freshly squeezed lime juice, then stir through the finely diced herbs and spring onions. Season to taste with salt and pepper and serve in a large bowl topped with the toasted rice.
Notes
Nutrition
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