Culantro Rice

Name: Culantro Rice
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) long-grain white rice, rinsed, rinsed under cold water until water runs mostly clear; 2¾ cups (650 ml) chicken broth; ¾ cup, loosely packed (18 g) fresh culantro leaves (recao), roughly chopped; 3 cloves garlic cloves, minced; ½ medium (80 g) yellow onion, finely diced; 1 tablespoon (15 ml) olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper

From the MyKitchenBank Kitchen

A fragrant Caribbean herb rice infused with culantro (recao), garlic, and onion. The rice is cooked in chicken broth in a rice cooker, creating a simple side dish with bright, fresh flavor that pairs beautifully with grilled meats, seafood, or stews. Culantro's distinctive herbal notes make this a staple across Caribbean and Latin American tables.

Prep: 8 min
Cook: 20 min
Wait: 10 min
Total: 38 min
Makes: About 4 cups cooked rice

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Steps

Before you start

Rinse the white rice under cold water in a fine-mesh sieve until the water runs mostly clear (this removes excess starch for fluffier rice)
Have your rice cooker clean and ready
Measure your chicken broth and have it at room temperature or warm

1
Prep aromatics and herbs
- Mince the 3 garlic cloves finely.
- Dice the half onion into small, even pieces (about ¼-inch/6 mm).
- Roughly chop the ¾ cup culantro leaves, keeping some larger pieces for texture and visual appeal.
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Ready when: All aromatics evenly prepared and ready to use
Tip: Don't mince the culantro too fine—larger pieces preserve its herbaceous texture better during cooking
2
Bloom aromatics
- Add 1 tablespoon olive oil to the rice cooker's inner pot.
- Switch the rice cooker to the cook setting briefly (or use a stovetop if the pot is removable).
- Heat the oil for about 30 seconds until it shimmers, then add the minced garlic and diced onion.
- Stir gently for 1 minute until fragrant and slightly softened.
- Do not let the garlic brown.
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Ready when: Garlic and onion are fragrant and onion is translucent at the edges
Tip: Keep the heat moderate so garlic doesn't scorch—burnt garlic will taste bitter and overpower the culantro
3
Add rice and toast lightly
- Pour the rinsed 1.5 cups rice into the pot with the aromatics.
- Stir well with a wooden spoon for about 1 minute, coating each grain lightly with the oil.
- The rice should look slightly translucent at the edges (a sign of light toasting).
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Ready when: Rice grains are coated with oil and edges are beginning to turn translucent
Tip: Light toasting adds subtle nutty depth to the rice without making it greasy
4
Pour broth and season
- Pour the 2¾ cups chicken broth into the pot.
- Add ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Stir everything together thoroughly, making sure no rice grains are stuck to the bottom.
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Ready when: All ingredients are evenly distributed and combined
Tip: The broth-to-rice ratio of roughly 1.83:1 is calibrated for standard long-grain rice; different brands may absorb water differently
5
Cook rice in rice cooker
- Cover the rice cooker and press the cook button.
- The rice cooker will automatically switch to warm mode when the rice is done, typically in 15–20 minutes.
- Do not open the lid during cooking.
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Ready when: Rice cooker switches to warm mode; rice is tender and broth is fully absorbed
Tip: Resist the urge to peek—every time you lift the lid, steam escapes and cooking time extends
6
Stir in culantro and rest
- Once the rice cooker switches to warm mode, carefully remove the lid.
- Fold the roughly chopped ¾ cup culantro into the rice gently, breaking up any clumps.
- Let the rice rest on the warm setting for 5–10 minutes.
- The residual heat will soften the culantro slightly while keeping it vibrant.
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Ready when: Culantro is distributed throughout and slightly darkened but still green and fragrant
Tip: Add the culantro after cooking rather than before so it stays bright green and retains its fresh, peppery notes
7
Fluff and serve
- Using a rice paddle or fork, gently fluff the rice to separate the grains.
- Taste for seasoning and adjust salt or pepper if needed.
- Transfer to a serving bowl or platter immediately.
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Ready when: Rice is light, airy, and grains are separate; no clumps remain
Tip: Serve while warm so the aroma of culantro is most pronounced

Good to know

Tips

Culantro (recao) is essential to authentic Caribbean herb rice. It is hardier and more intensely flavored than cilantro. Look for it fresh at Latin markets, Caribbean markets, or specialty produce sections; it keeps in a plastic bag in the fridge for up to 2 weeks.
Rinsing rice removes excess starch and results in fluffier, less sticky grains. Skip this step only if you prefer a stickier, more risotto-like texture.
If you don't have a rice cooker, cook this rice on the stovetop: After adding the broth and bringing to a boil, reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid. Then fold in the culantro and let rest for 5 minutes off the heat.
This recipe doubles easily for 8 servings: use 3 cups rice, 5.5 cups broth, 1.5 cups culantro, 6 garlic cloves, 1 onion, 2 tablespoons oil, and 1 teaspoon salt. Use a larger rice cooker (6+ cup capacity) and increase the resting time by 5 minutes.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a rice cooker's warm setting or in a covered saucepan over low heat with a splash of water, stirring occasionally, until warmed through (about 3–5 minutes). The fresh herbal quality of culantro diminishes over time, so eat within 2 days for best flavor. Do not freeze, as the texture of rice becomes grainy when thawed.

Substitutions

fresh culantro leaves (recao) → Fresh cilantro (dhania). Use the same amount. Cilantro is milder and slightly citrusy but lacks culantro's peppery intensity. Add it after cooking for the best color and flavor.
fresh culantro leaves (recao) → Fresh parsley plus ¼ teaspoon ground cumin. Parsley is neutral and earthier; cumin adds warmth that approximates culantro's complexity. Use ¾ cup parsley, finely chopped, with the cumin stirred into the rice after cooking.
chicken broth → Vegetable broth or water. Vegetable broth keeps the dish herbaceous and light. Water will yield a milder, simpler rice; add an extra ¼ teaspoon salt to compensate for the loss of savory depth.
olive oil → Butter or vegetable oil. Butter adds richness and pairs well with culantro; use the same amount. Vegetable oil works if you prefer neutral flavor.