Ingredients

• 1 ½ cups (280g) long-grain white rice
• 1 tablespoon olive oil or butter, plus extra for serving
• 1/2 cup (70g) finely chopped onion (1 small)
• 2 teaspoons minced garlic (2 cloves)
• 2 ¼ cups (530ml) water, vegetable broth, or chicken broth
• 1/4 teaspoon fine sea salt, see notes
• 3 tablespoons fresh lime juice
• 1 cup (30g) roughly chopped fresh cilantro leaves and tender stems

Instructions

1. Rinse the rice in a fine-mesh strainer under cold running water, gently moving it around with your fingers until the water runs clear. Drain thoroughly and set aside. This step removes surface starch so the cooked rice stays light and fluffy.
2. Place a medium saucepan with a tight-fitting lid over medium heat. Add the oil or butter. Once melted and hot, stir in the rinsed rice and chopped onion. Cook, stirring frequently, until the onion softens and the rice turns opaque and bright white, about 3 to 4 minutes.
3. Add the garlic and cook for about 30 seconds, stirring constantly, just until fragrant. Do not let it brown.
4. Pour in the warm water or broth, scraping down the sides of the pan to release any rice stuck there. Add the salt, bring the mixture to a boil, then reduce the heat to the lowest setting. Cover with the lid and cook for 15 minutes.
5. Remove the pan from the heat and keep it covered. Let the rice rest undisturbed for 10 minutes.
6. Remove the lid and taste a grain of rice. If it’s still slightly firm, cover again and cook over low heat for an additional 5 minutes. If the rice seems dry, sprinkle 1 to 2 tablespoons of water over it before returning it to the heat.
7. Once the rice is fully cooked, drizzle the lime juice over the top and scatter the cilantro on evenly. Use a fork to gently fluff the rice while mixing in the lime juice and cilantro. Serve warm.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in the microwave or on the stovetop with a splash of water or broth. For best flavor, add a bit of fresh lime juice and cilantro before serving.
• Brown Rice Option: Instead of package directions, cook brown rice in a large pot of lightly salted simmering water for 30 minutes, then drain. Cover off the heat and let it steam for 10 minutes. Stir in sautéed onion, garlic, lime juice, and cilantro at the end.
• Salt Tip: If using broth, taste it first—you may not need the full amount of added salt.
• No Cilantro?: Chopped fresh parsley works as a substitute, or simply leave the herbs out.