Cilantro Lime Rice
Servings: 6
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Equipment
- rice cooker
- lare pan with lid
- silicone spatula
Ingredients
- 2 Tbs extra-virgin olive oil
- 1 1/2 c basmati white rice
- 1 clove garlic minced
- 2 1/4 c purified water; cold
- 1 tsp Himalayan sea salt
STIR IN - after cooking rice
- 1 single lime grated zest, save the juice for later
- 3 Tbs lime juice
- 1 c cilantro; fresh chopped, leaves only
Instructions
BROWN THE RICE
- Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
- Add the garlic and cook a minute more.
ADD WATER, SALT & LIME ZEST - THEN SIMMER
- Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
- Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
- Fluff the rice with a fork.
STIR IN LIME JUICE & CILANTRO
- Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
- Serve immediately or store in the refrigerator for up to 5 days. ENJOY!!
