Lime Cilantro Rice
Ingredients
- 300 gThai or basmati rice (rinsed)
- 2 tbspSunflower oil
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (minced)
- 500 mlMineral water
- 1 tspGray sea salt
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 20 gFresh cilantro (chopped)
- 500 mlChicken broth (hot)
Method
Fluffy, glossy rice grains with a sharp acidic punch. Fresh cilantro provides an immediate herbal lift.
- 1
Rinse the rice under cold water in a fine sieve. Stir until the water runs perfectly clear to remove the starch.
- 2
Heat the oil in a sauté pan. Add the onion and garlic. They should become translucent and soft, without browning.
- 3
Add the drained rice. Stir to coat each grain with fat. The rice should become shiny and slightly translucent at the edges.
- 4
Moisten with the chicken broth and add the salt. Bring to a boil, cover, and lower the heat to minimum. Cook until small steam holes appear on the surface.
- 5
Off the heat, pour in the lime juice and cilantro. Fluff with a fork to separate the grains without crushing them.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking; the steam must remain trapped.
- For extra aroma, add the lime zest at the same time as the juice.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat with a splash of water.
