Rice with Green Peas

(Original recipe makes 3 servings)

Ingredients:

1 cup basmati rice

1/2 cup frozen peas (no need to thaw)

2 tablespoons dried dill or 4-5 tablespoons fresh dill, finely chopped

2 tablespoons butter

Salt to taste
Water

Directions:

Rinse the rice once with fresh water, and drain. Place a medium deep pan over a high heat. Add the rice to the pot. Pour enough water until it covers one inch over the top of the rice. Add the salt, and adjust the taste of the rice. Cover, and bring the water to a boil. After it starts boiling, place the lid of the pot halfway, reduce the heat a little, and let the rice cook until the extra water evaporates. Stir once or twice. When the water almost evaporates, add all the frozen peas and dill. Mix them with the rice. Cut the butter to medium pieces, and scattered them on the top of the rice. Put the lid on completely, reduce the heat to the lowest setting, and let the rice cook for 25 minutes, or until it’s cooked.

My Notes:

• Although cooking the rice is easy, if you don’t follow the process of cooking property, you will end up with either uncooked or mushy rice.
• If you like to have a very good result with fluffy rice, wrap the lid of the pot with a clean dishcloth (after you add the peas and dill). It helps to capture the stream that rises up from the rice and doesn’t let it go back into the rice.
• The amount of the water that I mentioned above does not apply to all types of rice. It depends on the type of the rice that you’re using in your recipe. If you would like to create a fluffy rice, or you are not professionally cooking, basmati rice is the best option.
• It is very important to add the exact amount of water for each type of the rice. For this recipe (with basmati rice), you need to pour the water to the rice until comes one inch above the rice. You can also easily measure the amount of the water by a simple old fashion way. After pouring the water over the rice, shake the pot very gently to make all the rice even. Gently, place the top of your index finger on the surface of the rice (do not push your finger down). The water has to reach the first joint of your finger.
• If you noticed during the cooking that the amount of the water in the pot is more than the rice is needed, empty the extra water by pouring it in a strainer, and dumping the remaining rice back to the pot.