Ingredients:

  • 1 ½ cups Jasmine or Basmati Rice, rinsed thoroughly
  • 2 ½ cups Water or Low-Sodium Stock
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Unsalted Butter or Neutral Oil
  • 1 cup, packed Fresh Cilantro (Coriander), finely chopped
  • Zest and juice of 2 large Fresh Limes (approx. 3-4 tbsp juice)
  • ¼ teaspoon Garlic Powder (Optional)

Instructions:

  1. Rinse the Rice: Place the measured rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Drain well to remove excess starch.
  2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, water or stock, and salt.
  3. Boil: Bring the mixture to a rapid boil over medium-high heat, uncovered. Allow it to boil vigorously for about 30 seconds.
  4. Cover and Reduce: Immediately reduce the heat to the absolute lowest setting. Cover the pan tightly with the lid.
  5. Steam: Cook undisturbed for exactly 15 minutes. Do not lift the lid during this time.
  6. Rest: Remove the pan from the heat (keeping the lid on) and let it rest for 10 minutes. This is critical for achieving perfectly separate grains.
  7. Prep the Zest and Juice: While the rice rests, zest both limes, ensuring you only grab the green part. Squeeze the limes to yield approximately 3–4 tablespoons of juice. Finely chop the cilantro.
  8. Fluff: Remove the lid. Use a large fork to gently fluff the rice, separating the grains from the bottom up.
  9. Combine Finishers: Add the butter or oil, lime zest, lime juice, chopped cilantro, and garlic powder (if using) to the pot of fluffed rice.
  10. Fold Gently: Using the fork, fold the flavourings through the rice until evenly distributed. Avoid stirring vigorously. Taste and adjust seasoning (add more salt or lime juice, if necessary).
  11. Serve: Serve immediately while hot as a base for tacos, burritos, or seafood dishes.