Units Scale

6 cups Water
3 cups Long Grain White Rice
1/2 Lime (juice)
1 bunch Cilantro ((we’re not going to use the whole bunch, but why wouldn’t you want extra in your fridge?))
Salt
Coconut Oil (a drizzle (optional))

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Add your water into a saucepan with two or three generous pinches of salt and a drizzle of coconut oil. Bring to a rapid boil.
Slowly add in your rice while constantly stirring until it is all added. Bring water back to a boil while stirring every so often until some of the water evaporates, about five to seven minutes.
Turn your flame down to the lowest setting, cover you saucepan, and let cook for 20 minutes.
Turn off your flame, fluff your rice with a fork and chop up a handful of cilantro. Squeeze the juice from half of a lime into the rice, sprinkle in the cilantro, and another pinch or two of salt and mix well. Serve.