Ingredients:

  • 5 cups Long Grain White Rice (Basmati or Jasmine preferred)
  • 25 cups Water or Low-Sodium Chicken Broth
  • 1 Tbsp Unsalted Butter or Neutral Oil
  • 1 tsp Kosher Salt
  • 1 Tbsp Fresh Lime Zest (from 2 limes)
  • 1/4 cup Fresh Lime Juice (about 3 large limes)
  • 1 cup (packed, chopped) Fresh Cilantro

Instructions:

  1. Rinse the Rice: Place the rice in a fine mesh sieve. Rinse under cold running water for 1–2 minutes, stirring gently, until the water runs clear to remove excess starch. Drain well.
  2. Prep the Aromatics: Finely chop the cilantro. Zest and juice the limes separately. Set aside the zest and juice, as these are added only after the rice is cooked.
  3. Sauté (Optional but Recommended): In a heavy-bottomed saucepan, melt the butter or heat the oil over medium heat. Add the rinsed and drained rice and sauté for 1–2 minutes, stirring until the edges of the grains look slightly translucent.
  4. Add Liquid and Seasoning: Pour in the water or broth and add the salt. Bring the mixture to a rolling boil over medium-high heat.
  5. Simmer: As soon as it reaches a boil, stir once, immediately cover the saucepan tightly, and reduce the heat to the lowest possible setting.
  6. Cook: Simmer, undisturbed, for precisely 15 minutes. Do not lift the lid during this time.
  7. Rest: Remove the pan from the heat and leave the lid sealed. Allow the rice to rest for 8–10 minutes. This resting period is critical for achieving fluffy, separate grains.
  8. Fluff: Remove the lid. Using a fork, gently fluff the rice, breaking up any clumps.
  9. Combine Flavours: Pour the fresh lime juice over the rice, sprinkle in the lime zest, and add the chopped cilantro.
  10. Toss: Gently fold the fresh ingredients into the rice until everything is evenly distributed. Avoid mashing the grains.
  11. Adjust: Taste and add a pinch more salt if necessary, or a tiny splash more lime juice for extra tang. Serve immediately.