Herbed basmati rice

  • 225 g uncooked long-grain (white) basmati rice (recommended: Texmati)
  • 400 ml water
  • 3/4 tsp sea salt
  • 15 g unsalted butter
  • 2 tbsps minced fresh curly parsley leaves
  • 1 tbsp minced fresh dill leaves
  • 1 tbsp minced fresh spring onions, white and green parts
  • Pinch freshly ground black pepper

1) Combine the rice, 400 ml 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).

2) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, spring onions and pepper. Fluff with a fork, and serve warm.

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