Dilled Sticky Rice
Nothing fancy or complicated but tastes great. Works well when you have too much dill on your hands and don’t know what to do with it. I rarely do exact measurements so add more or less dill according to personal taste.
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1 cup short grain white rice
2 cups water
1 vegetable or chicken bouillon cube (or substitute the 2 cups of water for 2 cups of vegetable or chicken broth)
1/4 cup minced fresh dill (or 2 heaping tbsp dry dill)
Bring a water or broth to a boil over high heat.
Add bouillon cube (if applicable).
Add rice and stir gently so it doesn’t stick to the bottom.
Once broth beings to bubble once again reduce heat to low (or simmer) and cover (untouched) for 10 minutes.
Remove lid and add dill. Stir once gently to mix it all up and put the lid back on. Continue to cook covered for another 8 -10 minutes or until broth is completely absorbed.
Remove immediately from heat and let stand for 5 minutes.
Remove lid and fluff with a fork.
Alt: If you have any fresh saffron on hand you can use that instead of dill. Simply sub out the dill for a pinch of saffron and follow the directions as listed.
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