Add the rice, garlic and olive oil to a large pot and toast for 3-4 minutes.
Add in the water and salt and stir to mix. Bring to a boil.
Reduce heat to low, cover, and let simmer for 15 minutes.
Remove the lid and let finish cooking uncovered for 5 minutes so it does not get mushy. (see notes)
When all liquid is absorbed, turn off the heat and fluff with a fork. If the rice is a bit too al dente, keep the heat off, but put the lid on and let it steam for about 10 minutes.
Stir in the finely chopped cilantro, lime juice and red pepper flakes if desired.