Ingredients:

  • 1.5 cups long-grain Basmati rice
  • 2.25 cups water
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 2 medium limes, zested and juiced
  • 0.5 cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced

Instructions:

  1. Place the dry rice in a fine-mesh strainer and rinse under cold water for at least 60 seconds, agitating the grains until the water runs clear. Drain thoroughly.
  2. Heat the neutral oil in a large saucepan over medium heat. Add the rinsed rice and minced garlic. Sauté for 2–3 minutes until the grains turn opaque white and smell nutty.
  3. Pour in the water and kosher salt. Bring to a rolling boil.
  4. Immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 18 minutes without lifting the lid.
  5. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish the grains.
  6. Remove the lid and pour in the fresh lime juice, lime zest and chopped cilantro. Using a fork, gently fold the ingredients together to fluff the rice.