It yields about 4 servings.
Ingredients
- 2 cups long-grain rice (basmati works well)
- 2 to 3 tablespoons unsalted butter
- 4 cups hot water
- 3 teaspoon salt (adjust to taste)
- 2 chicken bouillon cubes or 2 teaspoons bouillon granules (optional if using broth)
- 1 lime (juice and a bit of zest)
- 1/2 cup fresh cilantro, chopped
Instructions
1) Rinse the rice under cold water until the water runs clear. Drain well.
2) In a medium pot, melt the butter over medium heat. Add the rice and sauté 2–3 minutes until glossy and just barely toasted.
3) Add the hot water, salt, and bouillon (if using). Bring to a boil.
4) Reduce heat to low, cover, and simmer 15–18 minutes, or until the liquid is absorbed and the rice is tender.
5) Remove from heat and let rest, covered, for 5 minutes.
6) Fluff with a fork. Stir in lime juice (and a pinch of zest, if using) and the chopped cilantro. Taste and adjust salt or lime as needed.
7) Serve warm.
Storage tips
- Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth to loosen.
Optional ideas
- Add a few lime zest shavings on top for extra brightness.
- Swap in chicken broth for all or part of the water for richer flavor.
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