Steps
- Combine 1 cup of rinsed and drained jasmine rice, 1½ cups of water, and one-third of 1 tablespoon of extra-virgin olive oil in a saucepan.
- Bring to a boil, cover, and reduce the heat to low. Simmer for 20 minutes, until the rice is tender and the water is absorbed.
- Fluff with a fork. Stir in 1 small finely minced garlic clove, 2 finely chopped scallions, and 1 teaspoon of lime zest. Cool for 1 minute.
- Fold in the remaining oil, ¼ teaspoon of sea salt, 1½ tablespoons of fresh lime juice, and ½ cup of finely chopped fresh cilantro. Season to taste.