Ingredients:
- ½ cups Long-grain White Rice (Jasmine or Basmati)
- ½ cups Unsalted Chicken or Vegetable Stock
- Tbsp Unsalted Butter or Neutral Oil
- tsp Sea Salt
- large Fresh Limes (Zest and juice)
- cup Fresh Cilantro (Coriander), packed, finely chopped
- Tbsp Extra Virgin Olive Oil
- ½ tsp Garlic Powder (optional)
Instructions:
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse thoroughly under cool running water until the water runs clear (1–2 minutes). Drain well.
- Sauté the Base: Melt the butter or heat the oil in a heavy-bottomed saucepan over medium heat. Add the rinsed and drained rice and sauté for 1–2 minutes, stirring constantly, until the edges of the grains look slightly translucent (toasting).
- Add Liquid: Pour in the stock and the 1 tsp of salt. Bring the mixture to a rolling boil over high heat.
- Reduce and Cover: Immediately reduce the heat to the lowest setting (a gentle simmer). Cover the pot tightly with the lid. Cook for exactly 15 minutes. Do not lift the lid during this time.
- Rest (Steam): Remove the saucepan from the heat, but leave the lid on. Let the rice rest for a minimum of 10 minutes. This steaming period is vital for achieving light, separated grains.
- Prepare the Dressing: While the rice rests, prepare the cilantro-lime mixture: In a small bowl, combine the lime juice, lime zest, chopped cilantro, olive oil, and garlic powder (if using). Add a small pinch of salt, if desired.
- Fluff and Dress: After the 10-minute rest, remove the lid. Use a fork (not a spoon) to gently fluff the rice. Break up any clumps, working from the edges inward. Drizzle the cilantro-lime dressing evenly over the rice.
- Combine and Serve: Gently fold the dressing through using the fork, ensuring the ingredients are distributed without crushing the delicate rice grains. Taste and adjust seasoning before serving immediately.