Serves 8

2 T olive oil
2 cups basmati long grain white rice
4 cups water (normally chicken stock)
1 teaspoon salt
Zest of one lime
3 T lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems

Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add
the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the
rice has started to brown, about 1 minute.

Add water, salt, zest, then simmer: Bring to a rolling boil, then cover and lower the
heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes, then remove from heat and fluff with a fork.
Stir in lime juice and cilantro and serve.