Ingredients:
- 1 1/2 cups long-grain white rice (Jasmine or long-grain) — 270 g
- 3 cups low-sodium chicken broth or water — 720 ml
- 1 tablespoon neutral oil (vegetable, canola) or unsalted butter — 15 ml / 14 g
- 1 teaspoon kosher salt (or 3/4 tsp table salt) — 5 g
- Zest of 1 lime (about 1 teaspoon) — ~2–3 g
- 3 tablespoons fresh lime juice (from about 1–2 limes) — 45 ml
- 3/4 to 1 cup packed fresh cilantro leaves and tender stems, roughly chopped — 20–25 g
- 1 small garlic clove, finely minced or grated (optional) — ~3 g
- 1 tablespoon unsalted butter or 1 tsp oil, to finish (optional) — 14 g / 5 ml
- Freshly ground black pepper to taste
- Optional garnish: sliced green onion or extra cilantro leaves and lime wedges
Instructions:
- Rinse the rice: Place rice in a fine-mesh sieve or bowl and rinse under cold water until the rinse water runs mostly clear. Drain well.
- Toast (optional) and combine with liquid: Heat oil or butter in a medium saucepan over medium heat. Add rinsed, drained rice and stir 1–2 minutes until some grains look glossy and lightly toasted.
- Add the broth or water and salt; stir once to combine. Bring liquid to a gentle boil, then immediately reduce heat to low so the surface is barely simmering.
- Cover and simmer undisturbed for 18–20 minutes until steam holes appear and no visible liquid remains around minute 18–20.
- Rest off heat: Remove from heat, keep covered, and let rice rest 10 minutes to finish steaming and set the texture.
- Prepare flavor mix while rice rests: In a bowl, combine lime zest, lime juice, minced garlic (if using), chopped cilantro, and butter or oil. Season with a pinch of salt and freshly ground black pepper; adjust to taste.
- Fluff and fold: Uncover, fluff rice gently with a fork to separate grains, then fold in the cilantro-lime mixture until evenly distributed. Taste and adjust salt, lime, or cilantro.
- Serve: Transfer to a serving bowl and garnish with sliced green onion, extra cilantro leaves, or lime wedges if desired.