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Herbed Basmati Rice
Copyright 2007, Ina Garten, All Rights Reserved

Ingredients
1 cup uncooked long-grain (white) basmati rice
(recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Combine the rice, 1 3/4 cups water, the salt, and
butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce
the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need
to pull the pot half off the burner to keep it from boiling over.) Turn off the
heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill,
scallions, and pepper. Fluff with a fork, and serve warm.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved