Rinse the Rice Thoroughly: Place the long-grain white rice into a fine-mesh sieve and rinse it under cold running water for several minutes. Keep rinsing until the water runs mostly clear. This step is crucial for achieving distinct, fluffy grains rather than sticky clumps, and you'll notice the water changing from cloudy to translucent. Once rinsed, allow the rice to drain for a couple of minutes.

Sauté the Rice: Heat the 2 tablespoons of neutral oil in a large, heavy-bottomed saucepan or a Dutch oven over a medium heat. Add the rinsed and drained rice to the hot oil. Stir continuously for about 2-3 minutes, until the grains begin to turn slightly opaque and you hear a gentle sizzling sound, indicating they are lightly toasting. This toasting helps prevent sticking and adds a subtle nutty depth.

Add Liquid and Seasoning: Carefully pour in the 600ml of cold water or vegetable stock. Stir in 1 teaspoon of fine sea salt. Bring the mixture to a rolling boil over a medium-high heat. You'll see vigorous bubbles breaking the surface, and a steamy aroma will fill your kitchen.

Simmer and Steam: As soon as the water reaches a boil, reduce the heat immediately to the lowest setting. Cover the saucepan tightly with a lid. Allow the rice to simmer undisturbed for precisely 18 minutes. It's vital not to lift the lid during this time, as it traps the steam necessary for the rice to cook evenly and become tender. You should hear a very gentle, almost silent, bubbling beneath the lid.

Rest the Rice: Once the 18 minutes are up, remove the saucepan from the heat but keep the lid on. Let the rice rest for an additional 5-7 minutes. This resting period allows the steam to redistribute, resulting in even fluffier, perfectly cooked grains. You’ll notice the pot feels warm and heavy with the cooked rice inside.

Fluff and Flavour: Gently lift the lid. The rice should look plump and all the liquid should be absorbed. Use a fork to carefully fluff the rice, separating the grains. Now, add the finely chopped fresh cilantro, the freshly squeezed lime juice, and the optional lemon juice. Gently fold these ingredients through the rice until they are evenly distributed. The vibrant green of the cilantro against the white rice will be beautiful, and the fresh, zesty aroma will be immediate and invigorating. Taste and adjust for salt or more lime juice if desired. Serve immediately.