Lime Cilantro Rice

Fluffy, glossy rice grains with a sharp acidic punch. Fresh cilantro provides an immediate herbal lift.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 374
• Protein: 8 g
• Carbs: 65 g
• Fat: 8 g

Ingredients

• 300 g Thai or basmati rice ( rinsed )
• 2 tbsp Sunflower oil
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 500 ml Mineral water
• 1 tsp Gray sea salt
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 20 g Fresh cilantro ( chopped )
• 500 ml Chicken broth ( hot )

Instructions

1. Rinsing the rice

   Rinse the rice under cold water in a fine sieve. Stir until the water runs perfectly clear to remove the starch.

2. Sweating the aromatics

   Heat the oil in a sauté pan. Add the onion and garlic. They should become translucent and soft, without browning.

3. Toasting the rice

   Add the drained rice. Stir to coat each grain with fat. The rice should become shiny and slightly translucent at the edges.

4. Absorption cooking

   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. Finishing and serving

   Off the heat, pour in the lime juice and cilantro. Fluff with a fork to separate the grains without crushing them.

Chef's tips

• 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.

Storage

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