Cilantro-Lime Rice

• Saucepan with lid
• Fork
• Microplane

Base recipe makes Serves 4Serves 4. Use the servings control to scale up or down.

• long-grain white rice, rinsed
• water or chicken stock
• fresh lime juice
• Zest of 1 lime
• 1/2 cup chopped cilantro
• 1 tbsp butter

• Produce: Lime, cilantro.
• Dairy: Butter.
• Pantry: Rice, salt.

1. 1.Rinse and start the pot. Rinse the rice until the water runs mostly clear, then drain very well. Combine the rice, water or stock, and 1 tsp kosher salt in a saucepan with a tight lid and bring to a boil over medium-high heat.
2. 2.Cook covered without stirring. Once boiling, stir once, cover, and reduce to low. Cook 15 to 18 minutes, until the liquid is absorbed and steam holes appear across the surface. Do not keep lifting the lid or the rice will cook unevenly.
3. 3.Rest for fluffy grains. Remove the pan from the heat and let it sit covered for 10 minutes. This carryover steam finishes the center of the grains and keeps the rice from turning gummy.
4. 4.Fluff and season. Uncover, fluff gently with a fork to release excess steam, then fold in the butter, lime zest, and chopped cilantro until evenly distributed.
5. 5.Add lime juice carefully. Drizzle in the lime juice a little at a time, fluffing between additions, until the rice tastes bright but still stays dry and separated. Taste and add another pinch of salt if needed, then serve right away or hold covered for up to 10 minutes.

Store up to 4 days. Reheat with a splash of water.

Values vary with butter amount.