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Old 04-22-2012, 10:04 PM   #11
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Thank you... good reminder! I'm going to make the dish tomorrow... can't wait, especially since this sounds so easy! Just a fantastic blending of the right ingredients. And I'll let folks know how it turns out. Again, thank you.

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Old 04-22-2012, 10:31 PM   #12
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What could be simpler? You make some white rice, then splash on some lime juice, then mix in a smattering of cilantro.

Cilantro adds a fresh taste for many, but for a few it adds a "soapy" taste (from what I hear, I've never tasted that). You like it or you don't.

Lime juice has long been a "secret ingredient" of mine. I've often wondered why adding lime juice makes such (in many cases) a significant change in taste. I first began adding lime juice in my quest to learn Asian cooking (mostly Thai food), and following their recipes, but I quickly discovered that lime juice is not just for Asian recipes. (Try it on any barbecue!) These days I'll squeeze a squirt of lime over almost anything.

My theory is that the citric acid taste of lime juice cuts the oily taste of fats, perhaps in some ways like how alcoholic drinks (wine, beer) also cut fatty tastes, and perhaps why so many people enjoy wine and beer with food. When you "cut" the fatty taste it clears your sense of taste and allows you to experience the taste anew instead of having your tongue covered by a thick coating of fats.

I hope to try this simple recipe soon. And if it doesn't work you can always fry the rice the next day.

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Old 04-23-2012, 02:46 AM   #13
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I know it's old, but I'll add my 2cp since it is back up top!

Tried-&-True method: Saute rice and lime zest in butter until the rice smells toasty and turns opaque. Add the liquid (I like chicken stock) + lime juice and cook the rice as usual. Chopped cilantro goes in after the rice is done cooking.

Cooking the rice with the lime zest and juice nudges this rice into the great category (instead of just good.) This method works well w/ both brown and white rice.

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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Old 04-23-2012, 07:52 PM   #14
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Zereh, you have some good ideas particularly the lime zest, and I think rice often benefits from sauteing the raw rice before cooking. However IMO the lime juice should be applied after cooking, at the same time as the fresh cilantro is added, because the lime juice will be more present if it's on the surface rather than being absorbed, although I'm sure the opposite could be argued too.

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