- 1 large bunch dill, trimmed and finely chopped
- 3 tablespoons dried dill
- 2 cups white basmati rice, rinsed
- 2 tablespoons unsalted butter or olive oil
- 2 teaspoons kosher salt
- Set aside ¼ cup of the chopped fresh dill. In a bowl, combine
the rest of the fresh dill with the dried dill.
- Place the rice, butter and salt in a medium pot. Add 3½ cups
water and bring to a boil over high heat. Give it a stir, reduce
the heat to low, cover and cook until the water has been absorbed,
about 12 minutes. (It’s O.K. to lift the lid to check.)
- Fold the dill mixture into the rice. Wrap the lid in a kitchen
towel to catch the condensation, ensuring that the kitchen towel
is secured up top so it doesn’t catch fire. Firmly place the lid
back on the pot.
- Cook until the rice is cooked through and fluffy, about 15 minutes
more. Gently fluff with a spoon, then transfer to a serving platter,
scattering the reserved ¼ cup fresh dill in between spoonfuls of
Leftovers can be stored in the fridge (up to 3 days) or in the
freezer (up to 3 months). Add a little water when reheating to bring
the rice back to life.