Twice-Cooked Dill Rice

This method of cooking rice (in a pot, like pasta) is infinitely easier and more reliable than the measured-ratio way. The only catch is that you need a fine-mesh strainer to drain the rice.

Twice-Cooked Dill Rice
Twice-Cooked Dill Rice
Servings Prep Time Cook Time
6servings 5minutes 20minutes
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Boil a large pot of salted water. Add rice and stir well. Simmer for 12 to 15 minutes or until rice is tender. Drain in a sieve or fine-mesh strainer. Transfer to a large rimmed baking sheet and cool completely in the fridge. Once cool, transfer to a container and keep refrigerated for up to 24 hours. 
  2. Melt butter in a large frying pan over medium heat. Add onion and cook for 4 to 6 minutes or until soft and translucent. Add cold rice and cook, stirring often, until piping hot, 4 to 7 minutes. Stir in dill. Serve immediately.