Ingredients:

  • 1 cup Long-Grain White Rice (Basmati or Jasmine), rinsed
  • 1 ¾ cups Water or Low-Sodium Chicken Broth
  • 1 tablespoon Unsalted Butter or Olive Oil
  • ½ teaspoon Fine Sea Salt (or to taste)
  • 2 teaspoons Fresh Lime Zest (from 2 limes)
  • 3 tablespoons Fresh Lime Juice (from 2 limes)
  • ½ cup Fresh Cilantro, finely chopped

Instructions:

  1. Place the rinsed and well-drained rice in a medium saucepan with a tight-fitting lid. Add the water/broth, butter/oil, and salt.
  2. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the absolute lowest setting.
  3. Cover the saucepan tightly and simmer undisturbed for 18 minutes. Do not lift the lid during this time.
  4. Remove the saucepan completely from the heat source, keeping the lid firmly on. Allow the rice to rest, covered, for an additional 10 minutes.
  5. Remove the lid. Add the lime zest, lime juice, and chopped cilantro to the rice.
  6. Gently fluff the rice using a fork, turning the ingredients over until the liquid is evenly distributed and the rice grains are separated. Taste and adjust salt if necessary. Serve immediately.