Steps

1. Step 1

   Put the rice in a fine-mesh sieve and rinse under cold water, tossing with your fingers, until the water running through is nearly clear, about 30 seconds. Shake off as much water as you can.

   3 min

   • 1 1/2 cups long-grain white rice
2. Step 2

   Heat the neutral oil in a medium saucepan over medium heat. Add the garlic and stir for about 30 seconds, just until it smells good but has not browned.

   2 min

   • 1 tbsp neutral oil, such as canola
   • 1 clove garlic
3. Step 3

   Add the drained rice and stir to coat in the oil, about 1 minute. Pour in the water, add the salt and the bay leaf, and stir once. Bring to a boil over high heat.

   5 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 3/4 tsp fine salt
   • 1 bay leaf
4. Step 4

   Cover the pan with a tight lid, turn the heat to low, and cook undisturbed for 15 minutes. Do not lift the lid.

   15 min, hands-off

5. Step 5

   Take the pan off the heat and let it stand, still covered, for 10 minutes so the rice finishes steaming.

   10 min, hands-off

6. Step 6

   In a small bowl, stir together the lime juice, lime zest and olive oil.

   2 min

   • 2 tbsp fresh lime juice
   • 1 tsp lime zest
   • 1 tbsp extra-virgin olive oil
7. Step 7

   Uncover the rice and pull out the bay leaf. Pour the lime mixture over the top, add the cilantro, and fluff everything together with a fork, lifting rather than stirring so the grains stay separate. Taste and add more salt or lime juice if it needs it.

   2 min

   • 1 bay leaf
   • 3/4 cup cilantro leaves and tender stems
8. Step 8

   Spoon into bowls and tuck a lime wedge against the side of each one to squeeze over at the table.

   • 1 lime

Notes

Where it’s from

Shared by a TableFare cook (@cook3)

Version 1, saved Oct 9, 2026