Ingredients:

  • 1 cup jasmine rice (200g)
  • 1 ¾ cups water (420ml)
  • ½ teaspoon salt (optional)
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced
  • 1 cup fresh basil leaves, chopped (approximately 30g)
  • Juice of 1 lime
  • Zest of 1 lime
  • ½ teaspoon black pepper (2g)

Instructions:

  1. Rinse jasmine rice thoroughly under cold water until the water runs clear; drain.
  2. In a medium saucepan, combine rinsed rice, salt (if using), and water.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15-18 minutes or until water is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes.
  5. In a large skillet, heat olive oil over medium heat.
  6. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  7. Stir in chopped basil, lime juice, and lime zest; cook for an additional minute.
  8. Fluff the cooked rice with a fork, then add it to the skillet. Toss to combine.
  9. Add black pepper, adjust seasoning if necessary, and serve warm.