Ingredients:

  • 1.5 cups (300g) Jasmine rice
  • 2.25 cups (530ml) Water
  • 1 tbsp (15ml) Neutral oil
  • 1 clove Garlic, minced
  • 1 tsp (6g) Fine sea salt
  • 0.5 cup (25g) Fresh cilantro, finely chopped
  • 2 tbsp (30ml) Freshly squeezed lime juice
  • 1 tbsp (6g) Fresh lime zest
  • 2 Scallions, thinly sliced

Instructions:

  1. Place the rice in a fine-mesh sieve and run cold water over it for 1–2 minutes, agitating with your hands, until the water runs completely clear to remove excess surface starch.
  2. Heat the neutral oil in a heavy-bottomed saucepan over medium heat. Add the minced garlic. Wait for the garlic to become fragrant (about 30 seconds). Add the rinsed and drained rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
  3. Pour in the water and salt. Bring to a rolling boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid.
  4. Remove the pot from the heat and let it sit, covered and undisturbed, for 10 minutes to allow the moisture to redistribute evenly through the grains.
  5. Uncover the rice and add the fresh lime juice, lime zest, chopped cilantro, and sliced scallions. Gently fluff the rice with a fork or silicone spatula to incorporate the fresh aromatics.