Ingredients:

  • 2 cups Long-Grain Basmati Rice, rinsed and drained
  • 1 Tbsp Neutral Cooking Oil (e.g., Canola or Grapeseed)
  • 3 cups Water or Low-Sodium Chicken/Veg Stock
  • 1 tsp Kosher Salt (for cooking liquid)
  • 1/4 cup Fresh Lime Juice (approx. 2-3 limes)
  • 1 tsp Fresh Lime Zest
  • 1 cup, packed Fresh Cilantro, finely chopped
  • Sea Salt & Freshly Cracked Black Pepper, to taste

Instructions:

  1. Rinse the Rice: Place the Basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear to remove excess starch. Drain well (about 5-10 minutes).
  2. Prep Aromatics: Finely chop the cilantro. Zest and juice the limes. Keep the cilantro, zest, and juice separate and chilled until needed.
  3. Bloom the Rice: Heat the neutral oil in a heavy-bottomed saucepan over medium heat. Add the drained rice and sauté gently for 2-3 minutes, stirring constantly, to toast the grains.
  4. Add Liquid and Salt: Pour in the 3 cups of water or stock and the 1 tsp of Kosher salt. Stir once briefly.
  5. Boil, Cover, and Reduce: Increase the heat to high and bring the mixture to a rapid, rolling boil. Immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid. Cook undisturbed for precisely 12 minutes. Do not lift the lid.
  6. Rest: After 12 minutes, remove the pot from the heat but keep the lid on. Let the rice rest for a further 5-10 minutes; this passive rest is vital for final texture.
  7. Fluff and Cool: Remove the lid. Use a fork to gently fluff the rice. Spread the rice out slightly on a baking sheet or large platter to help it cool down quickly.
  8. Incorporate Flavour: While the rice is still warm (but not piping hot), drizzle over the lime juice. Add the lime zest and the finely chopped cilantro.
  9. Mix and Adjust: Gently fold the flavouring agents into the rice using a light hand and the fork. Taste, and adjust the seasoning with additional sea salt and pepper as needed. Serve immediately.