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A Rice Recipe with Cold Cucumber, Chive and Lime

Welcome to this rice recipe! Here basic white rice is given tons of flavor with little effort through the addition of chopped cucumber, chives, lime juice and sesame seeds.

During a recent brainstorming exercise I wrote a list of my favorite meals. Here’s part of that list:

Cheeseburger with Toasted Bun, Lettuce, Tomato, Pickle, Red Onion and Mayo
Tostados, like these
Boiled Perogies with Bacon, Onions and a Rather Large Dollop of Sour Cream
Pad Thai topped with Crunchy Bean Sprouts, Cilantro and Lime
Sliced Grilled Skirt Steak on Salad with a Creamy Black Pepper Dressing
Chicken Souvlaki in a Pita with Tomatoes, Olives, Tzatzki, Onions and Feta
Biryani (of any kind) with lots of Raita Spooned Over Top
Lasagna and Caesar Salad
Peking Duck in Little Pancakes with Hoisin Sauce and Long Spears of Spring Onion and Cucumber

As I wrote, I realized that all of these meals have something in common. They’re all served hot but have a cold refreshing component. I think that’s what I love about them!

I decided to come up with a rice recipe that involved this concept. This rice recipe takes basic white rice, hot and steaming, and tops it with a cold, crunchy and refreshing mix of cucumber, chive, lime and sesame seed.

It’s a super-easy rice recipe to make but you’d never know it from all the delicious flavor.


Sesame Rice with Cold Cucumber, Chive and Lime
Cook time
Total time
So easy. So good. While the rice cooks, toast the sesame seeds and chop up the cukes and chives. The whole dish comes together in 20 minutes.
Recipe type: Side Dish
Cuisine: Asian
Serves: 4
  • 1 cup long grain rice
  • 1 tsp sesame oil
  • 2 cups cold water
  • ½ tsp kosher salt, divided
  • 2 tsp sesame seeds
  • 3 inches of cucumber, chopped (about ½ cup once chopped)
  • ¼ cup chopped chives
  • 1 tsp fresh lime juice
  1. Combine the rice, sesame oil, water and ¼ teaspoon of the salt in a small sauce pan that has a tight-fitting lid. Heat uncovered over high heat until it reaches a boil. Cover and reduce heat to low. Cook covered and without peeking for 18-20 minutes, until rice is soft and there are small circular holes tunneling down among the grains.
  2. Meanwhile, toast the sesame seeds by jingling the seeds into a small dry sauce pan. Heat over medium heat until they have a bit of a Florida tan all over, about 5 minutes, shaking pan occasionally. Remove from heat and transfer to a small mixing bowl.
  3. Mix the cucumber, chives, lime juice and the ¼ teaspoon of remaining kosher salt with the sesame seeds.
  4. Transfer the rice to a serving platter. Spoon the cucumber mixture over the rice. Don't mix them together because that will heat up the cucumber and you want it to stay cool and fresh until it reaches your mouth.

Are you looking for more deliciously easy side dishes? Check these ones out:

Couscous with Chorizo, Thyme and a Spritz of Lemon

Corn on the Cob Saltimbocca

Skillet Bread Made from Grocery Store Pizza Dough

Grilled Mango and Thai Mango Salad

Spicy Creamy Smokey Sweet Corn

Portobello Mushroom Rafts with Spanish Quinoa

Lemon-Thyme Rice and Roasted Green Beans

5 Responses to “A Rice Recipe with Cold Cucumber, Chive and Lime”
  1. This looks absolutely delicious! Love mixing hot & cold items.
    Carolina @ Peas in a Blog recently posted: Ultimate Workout Playlist.

  2. Paula says:

    This is a lovely and appetizing rice side dish.

  3. Katie says:

    I love mixing cold and hot foods together. This side dish sounds wonderful. I can’t wait to try it!
    Katie recently posted: CFL Food Bloggers Bake Sale Raffle Information

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