Ina’s Crusty Basmati Rice

This is a family favorite.  It is super flavorful and is the perfect side dish for chicken, beef or fish.  We first discovered this at our dear friend Kathy and David’s home years ago.  They were our across-the-street neighbors that quickly grew into our forever and dearest friends.  I have fond memories of our Sunday night dinners together while our children were young. We would each try out new recipes on each other from one of our many Barefoot Contessa cookbooks and this dish that Kathy made was a sure fire hit with everyone.  The fresh dill makes all the difference and the nuttiness of the toasted pine nuts are addicting. Ina Garten calls it “foolproof”.  We call it yummy!

Ina Garten’s Crusty Basmati Rice

Serves: 5-6

Ingredients

I T. Kosher Salt
1 1/2 cups basmati rice
4 T (1/2 stick) unsalted butter
1/2 cup minced fresh dill
1/2 cup pine nuts (toasted if you want)

Salt and Pepper

Directions

In a  large saucepan, bring 2 quarts of water to a boil and add the salt and rice.  Bring to a boil again, and then lower the heat, simmer the rice for exactly 10 minutes, stirring occasionally.  Drain.

In a large heavy bottomed pot, melt the butter over medium-low heat.  Spoon 1/3 of the rice evening over the butter without disturbing the butter, then sprinkle half of the fresh dill and half of the pine nuts on the rice.  In layers, add another 1/3 of the rice, then the remaining dill and pine nuts, and finally the rest of the rice.

Cover the pot and cook the rice undisturbed on the lowest heat setting for 30-35 minutes until the rice is tender and forms a golden crust on the bottom of the pot.  Sprinkle with salt and pepper to taste.  Stir the crusty bits into the fluffy rice and serve hot.   Enjoy!

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