Baked Citrus Rice

Course Side Dish


  • 1 1/2 cups rice of choice
  • 2 1/2 cups water
  • 1 tbsp unsalted butter
  • 1-2 tbsp fresh lime juice (or lemon)
  • 1 tbsp FRENCH PANTRY Tahitian Lime Olive Oil Blend (or Meyer Lemon Oil)
  • 2 garlic cloves, minced
  • 2 tsp FRENCH PANTRY Sel Gris Sea Salt, divided


  • Preheat the oven to 375°F degrees. Place Large Round Mold on microwave safe plate. Add in water, butter and 1 teaspoon salt. Microwave for 3-4 minutes or until water is boiling.
  • Gently remove from microwave and slide round mold onto Medium or Large Perforated Baking Sheet.
  • Add in rice, stir to combine, and cover the mold with Octagonal Bonmat. Bake for 35-40 minutes or until all water is absorbed.
  • While rice is cooking, place garlic cloves in Mini Herb Chopper and mince the garlic.
  • In a small bowl, use the Citrus Press to juice the lime (or lemon) and add in the minced garlic, FRENCH PANTRY Tahitian Lime Oil (or Meyer Lemon Oil) and remaining 1 teaspoon salt. Mix to combine.
  • Once rice is done, remove the Octagonal Bonmat away from your face. Fluff the rice with a fork. Pour the lime (or lemon) juice mixture over rice and fluff until well mixed. Add in extra salt or lime (lemon) juice, if desired.