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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
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.
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