Ingredients:

  • 1 ½ cups Long-grain White Rice (Jasmine or Basmati), thoroughly rinsed
  • 1 tablespoon Neutral Cooking Oil (Canola or Grapeseed)
  • 2 ½ cups Low-Sodium Chicken Stock or Vegetable Stock
  • ½ teaspoon Fine Sea Salt
  • ½ cup (packed) Fresh Cilantro, finely chopped
  • 3 large Fresh Limes (Zest of 2, Juice of all 3)
  • 1 teaspoon Caster Sugar (optional)
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. This step is non-negotiable for non-sticky rice. Drain well.
  2. Sauté (Optional but recommended): Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the rinsed, drained rice and sauté for 1-2 minutes, stirring constantly until the edges of the rice grains become translucent.
  3. Simmer: Pour in the chicken stock and add the sea salt. Bring the mixture to a rolling boil over high heat.
  4. Cover and Cook: Once boiling, immediately reduce the heat to the lowest setting possible. Cover the pot tightly with the lid. Cook undisturbed for 18 minutes. Do not lift the lid.
  5. Rest/Steam: After 18 minutes, remove the pot completely from the heat. Keep the lid on. Let the rice rest for a mandatory 10 minutes. This allows the internal steam to finish cooking the grains and prevents stickiness.
  6. Prepare the Flavouring: While the rice rests, combine the finely chopped cilantro, lime zest, lime juice, sugar, and pepper in a small bowl. Whisk lightly.
  7. Fluff and Dress: Remove the lid. Use a fork or wooden spoon to gently fluff the rice, working from the sides towards the centre.
  8. Incorporate Flavour: Pour the cilantro-lime mixture evenly over the hot, fluffy rice. Gently fold the rice 2-3 times to distribute the flavouring evenly without crushing the grains.
  9. Taste and Serve: Taste for seasoning; add extra salt or lime juice if needed. Serve immediately.