The lemon in this recipe is optional, but I think it takes normal dill rice to a whole other level. It really brightens the dish and makes the dried dill taste more fresh.
As long as you keep the ratio of 1 cup dried rice to 1 tablespoon of dried dill, it will turn out great every time. :D
- 1 cup jasmine or basmati rice
- 1 3/4 cup water (or whatever works with your rice cooker!)
- 1 tablespoon dried dill
- salt and pepper to taste
- 1 tablespoon butter
- fresh lemon juice
Rice cooker method:
- Wash the rice a few times in cool water to get rid of the excess starch.
- Combine all ingredients in the rice cooker, stir and cook.
- Fluff the rice when done and add a squeeze of lemon.
- Bring 1 3/4 cups water to a boil.
- Add rice, salt and pepper, butter and dill.
- Stir and cover. Lower the heat to a simmer and cook for 18-22 minutes or until the rice has absorbed the water.
- Turn off the heat and let sit, covered for 10 minutes or so.
- Fluff the rice with a fork and add a bit of lemon juice.