Ingredients:

  • 1 ½ cups white Basmati Rice, rinsed
  • 1 medium shallot or small yellow onion, finely diced
  • 2 large garlic cloves, minced
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 ¼ cups warm Vegetable Stock (or Chicken Stock)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Lemon Juice
  • ⅓ cup packed fresh Dill, finely chopped
  • ¼ cup packed fresh Flat-Leaf Parsley (optional), finely chopped

Instructions:

  1. Rinse the Rice: Place the Basmati rice in a fine-mesh sieve and rinse under cold running water for 60 seconds until the water runs completely clear. Drain thoroughly and set aside.
  2. Sauté Aromatics: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced shallot (or onion) and sauté gently for 4–5 minutes until translucent and soft.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
  4. Toast the Rice: Add the rinsed and drained Basmati rice to the pot. Stir continuously for 2 minutes to coat the grains in the oil and aromatics.
  5. Add Liquid and Seasoning: Pour in the warm vegetable stock, salt, and pepper. Stir once or twice to combine the ingredients and dissolve the salt.
  6. Bring to a Boil: Increase the heat to high and bring the liquid to a rolling boil.
  7. Cover and Simmer: As soon as it boils, reduce the heat immediately to the lowest setting. Place the lid on tightly and cook undisturbed for exactly 15 minutes. Do not lift the lid.
  8. Rest the Rice (Crucial): After 15 minutes, turn off the heat completely, but leave the pot covered and undisturbed for an additional 10 minutes.
  9. Fluff and Season: Remove the lid. Add the chopped dill, parsley, lemon zest, and lemon juice. Using a fork, gently fluff and toss the rice from the bottom of the pot upwards to distribute the herbs and seasoning.
  10. Taste and Serve: Taste the rice and adjust salt and lemon juice if necessary. Serve immediately while hot.