Perfect White Rice, Spanish Caribbean Style

• 2 cups white rice
• About 2 1/2 tablespoons freshly squeezed lime juice
• 3 cups water
• 2 tablespoons olive oil
• Salt to taste

1. Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
2. In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil.
3. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
4. Stir in the rice.
5. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
6. Turn off the heat and let stand for a few minutes.
7. Gently stir in 1 tablespoon olive oil.
8. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

white rice, freshly squeezed lime juice, water, olive oil, salt

Taken from cooking.nytimes.com/recipes/3474 (may not work)