1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
In a 2-quart heavy saucepan, heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, stir for
1 minute. Add water and salt, bring to a full rolling boil. At
boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.
Basmati is a long-grained rice, with a fine texture. It can be found
in Middle Eastern and India markets, as well as some supermarkets.
The source of this recipe is attributed to Chipolte's Executive Chef
(and CEO), Steve Ells.
1 tbsp oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or Ĺ regular lime)
Ĺ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water
Sautee the rice in oil until almost translucent (as if you are making a risotto).
Add water, bring to a boil.
As soon as the water begins to boil, turn the heat down low.
Simmer, covered for 15-20 minutes, or until all water is absorbed.
Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes (this is the "steaming" part.... Chipotle steams rice every hour). This is what makes the rice fluffy. You wonít be happy with yourself if you donít do this. Be patient. Good things come to those who wait.
Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.
Mix salt and juice of key lime together until salt is dissolved.
Pour it over rice, fluff with a fork.
Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.