Yield: 4 (makes about 3 cups)

Epoch Times

• 1cup long-grain white rice, such as basmati or jasmine
• 1bunch fresh cilantro
• 2TBS olive oil
• 2cups water
• 1tsp kosher salt
• 1large lime

Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, about 45 seconds.

Shake off the excess water and set aside.

Finely chop the tender stems and leaves from the bunch of fresh cilantro until you have 1 cup.

Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rice and cook, stirring constantly, until lightly golden-brown and aromatic, 3 to 4 minutes. Add the water, ½ cup of the cilantro, and salt. Stir to combine and bring to a boil over high heat.

Cover the saucepan and reduce the heat to low and cook for 16 minutes. Remove the saucepan from the heat and let the rice steam, still covered, for 10 minutes. Meanwhile, juice the lime until you have 2 TBS.

Uncover and fluff the rice with a fork. Add the remaining cilantro and lime juice and stir to combine. Taste and season with more salt and/or lime juice as needed.

Recipe note: Refrigerate leftovers in an airtight container for up to one week or freeze for up to one month.