Green Rice II

Combine the fresh cilantro, garlic cloves, salt, and water in a blender. Blend on high speed until completely smooth and the liquid turns a vibrant green color.

Strain the blended green liquid through a fine-mesh sieve into a medium saucepan, pressing the solids to extract as much liquid as possible. Discard the solids.

Rinse the uncooked long-grain rice under cold running water until the water runs clear to remove excess starch. Drain thoroughly.

Heat a separate medium saucepan or skillet over medium heat and add a small amount of oil. Add the drained rice and toast it, stirring frequently, until the grains turn lightly golden and fragrant.

Pour the strained green cilantro liquid over the toasted rice and stir briefly to combine. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer undisturbed until all the liquid has been absorbed and the rice is tender.

Remove the saucepan from heat and let the rice rest, still covered, to allow the steam to finish cooking the grains evenly.

Uncover the rice and fluff gently with a fork. Taste and adjust salt if needed, then serve immediately.