Mint Rice
Ingredients
- 300 gWhite rice (rinsed under cold water)
- 1 pcOnion (finely minced)
- 2 pcGarlic (chopped)
- 2 tbspExtra virgin olive oil
- 600 mlMineral water
- 30 gMint fresh (chopped)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore moisture.
