Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.
SERVES: 4
INGREDIENTS:
- 1 tablespoon unsalted butter
- 1½ cups long-grain white rice, rinsed
- 2¼ cups water
- Salt and pepper
- 1 teaspoon grated lime zest plus 2 tablespoons juice
- 2 scallions, sliced thin (optional)
INSTRUCTIONS:
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring often, until the edges begin to turn translucent, about 2 minutes. Stir in water and 1 teaspoon of salt and bring to a boil. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, 16 to 20 minutes.
- Off the heat, lay a clean folded dish towel underneath the lid and let the rice sit for 10 minutes. Add lime zest and juice, and scallions if using, and fluff the rice with a fork to incorporate. Season with salt and pepper to taste. Serve.
