Warm Sesame Rice with Cold Cucumber, Chive, and Lime

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This easy rice side dish comes together in about 20 minutes. It’s super flavorful, thanks to the addition of cucumber, chives, sesame, and lime.


Units Scale
  • 1 cup long grain rice
  • 1 tsp. sesame oil
  • 2 cups cold water
  • 1/2 tsp salt, divided
  • 2 tsp. sesame seeds
  • 3 inches of English cucumber, chopped (about 1/2 cup once chopped)
  • 1/4 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. Fluff rice gently with a fork.
  2. While the rice cooks, toast the sesame seeds by pouring them into a skillet set over medium heat. Cook stirring often until they are lightly browned, about 3-5 minutes. Remove from heat and transfer to a small mixing bowl.
  3. To the sesame seeds add the cucumber, chives, lime juice, and the ¼ teaspoon of remaining salt.
  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.