Cilantro Lime Rice
Adapted from Key To My Lime
Ingredients
- 1/4 cup 60 ml olive oil
- 3 cup 600 g white basmati rice
- 2 cloves garlic, finely diced
- 1 zest of 1 lime
- 2 tsp fine sea salt
- 3 1/4 cup 780 ml cold water
- 1/2-1 tbsp 7-15 ml fresh lime juice, to taste
- 2-4 tbsp fresh cilantro, diced, to taste
Method
- Set the Instant Pot to sauté on high. Once it reads "Hot," add the olive oil, then the rice. Stir to coat, and sauté until the rice starts to turn golden and smells nutty, about 5 minutes.
- Add the garlic, lime zest, and salt, and sauté another 30 seconds until fragrant. Press cancel.
- Add the water and stir to combine. Close the lid, seal the pressure release valve, and pressure cook on manual/high for 3 minutes.
- Let the pressure release naturally for 10 minutes, then vent any remaining pressure before opening the lid (angle it away from you).
- Stir in the lime juice and cilantro. Serve hot.
Notes
- The lime juice and cilantro amounts are entirely down to taste — for young kids, try 1/2 tbsp lime juice and 2 tbsp cilantro; for a stronger flavor, up to 1 tbsp lime juice and 1/4 cup cilantro.
- Garlic lovers can go up to 4 cloves without overwhelming the dish.