Rinse the Rice: Place the rice in a fine-mesh sieve and rinse it under cold running water for about a minute. Swirl the rice with your hand until the water runs mostly clear. This removes excess surface starch and is the secret to preventing gummy rice. Set aside to drain well.

Sauté the Aromatics: In a medium-sized saucepan with a tight-fitting lid, heat the olive oil or butter over a medium heat. Add the finely diced onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.

Bloom the Garlic: Add the minced garlic to the saucepan and cook for another minute until fragrant. Be careful not to let it burn, as it can become bitter.

Toast the Rice: Add the drained rice to the pot. Stir continuously for about 2 minutes, ensuring every grain is coated in the oil and aromatics. The grains will start to look slightly opaque. This toasting step develops a lovely, nutty flavour.

Simmer to Perfection: Pour in the stock (or water) and add the teaspoon of salt. Stir once to combine, then bring the liquid to a lively boil. Once boiling, immediately reduce the heat to the lowest possible setting, place the lid on the saucepan, and let it simmer undisturbed for 15 minutes. Do not lift the lid during this time!

The Crucial Rest: After 15 minutes, turn off the heat completely but leave the saucepan on the hob with the lid on. Let it stand and steam for another 10 minutes. This step allows the moisture to redistribute evenly, ensuring every grain is perfectly cooked and fluffy. I find this resting period is just as important as the cooking time itself.

Add the Fresh Flavours: While the rice is resting, finely chop your coriander and zest and juice your limes. Once the 10-minute rest is over, remove the lid and gently fluff the rice with a fork to separate the grains.

Combine and Serve: Pour the lime juice and sprinkle the lime zest and chopped coriander over the fluffed rice. Gently fold everything together with the fork until evenly distributed. Taste and add a little more salt or a grind of black pepper if needed. Serve immediately.