Step by step

Method

4 steps

1. 1

   Rinse 1½ cups long-grain white rice in a fine strainer until the water runs mostly clear — this keeps it fluffy, not gluey. Combine rice, 2¼ cups water or low-sodium broth, 1 teaspoon kosher salt, and 1 tablespoon butter or oil in a saucepan.

2. 2

   Bring to a boil uncovered, then cover, drop to low, and cook 18 minutes without peeking. Turn off heat and leave the lid on for 10 more minutes so the steam finishes the job.

3. 3

   Fluff with a fork. Fold in the zest of 1 lime, juice of 2 limes, ½ cup finely chopped cilantro, and 1 thinly sliced green onion if using. Taste — it should be bright and herby, not bland steamed rice with a green fleck.

4. 4

   Serve warm under bowls, in burritos, or next to tacos. You want fluffy cilantro-lime rice that tastes fresh and zippy — not sticky clumps or rice that only smells like cilantro on top.