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.
| Servings | Prep Time | Cook Time |
| 6servings | 5minutes | 20minutes |
| Servings | Prep Time |
| 6servings | 5minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 1/2 cups basmati rice
- 1/4 cup butter
- 1 small onion finely chopped
- 1/2 cup chopped fresh dill
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- 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.
