Mint Rice

Perfectly separated rice grains infused with the vibrant freshness of chopped mint. A soft, tender texture enhanced by a touch of citrus acidity that awakens the palate.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 359
• Protein: 6 g
• Carbs: 63 g
• Fat: 8 g

Ingredients

• 300 g White rice ( rinsed under cold water )
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( chopped )
• 2 tbsp Extra virgin olive oil
• 600 ml Mineral water
• 30 g Mint fresh ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Aromatic preparation

   Finely mince the onion and chop the garlic cloves. In a skillet, heat the olive oil and sweat the onion until translucent, without browning.

2. Toasting the rice

   Add the rice to the skillet. Stir vigorously for 2 minutes until the grains are translucent on the edges with a white dot in the center. Add the garlic at the end.

3. Simmering

   Pour the mineral water (or stock if available) over the rice. Season with grey sea salt. Bring to a boil, then reduce heat to minimum. Cover tightly and simmer for about 12 to 15 minutes, until all liquid is absorbed.

4. Finishing and resting

   Remove from heat, add chopped fresh mint and lemon juice. Season with pepper. Fluff gently with a fork to avoid crushing the grains. Cover and let rest for 5 minutes to let the aromas infuse.

Chef's tips

• Never lift the lid during cooking; the steam must remain trapped to cook the grains through.
• The rice is ready when small holes form on the surface, indicating the water has evaporated.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore moisture.