Dill Lemon Rice Recipe (Long Grain Rice)

Rinse the rice 2–3 times until the water runs clearer. If you have time, soak it in warm water for 10 minutes, then drain well.

Set a pot over medium heat. Add butter and margarine and let them melt fully; keep it from browning too much.

Add the drained rice. Stir and toast for 2–3 minutes so the grains get coated and lightly warmed through.

Pour in the water, then add the bouillon cube and salt. Stir until the bouillon dissolves.

Bring to a boil, then lower the heat. Cover and simmer 15–20 minutes, until the liquid is absorbed.

Take the pot off the heat. Fold in the chopped dill gently. Cover and let it rest for 10 minutes, then fluff and serve.