Crusty Basmati Rice

Directions

1In a large saucepan, bring 2 quarts of water to a boil and add the salt and rice. Bring the water to a boil, lower heat, and simmer the rice for 10 minutes exactly, stirring occasionally to be sure it doesn't stick. Drain

2In a large, heavy-bottomed pot, such as Le Creuset, melt the butter over medium-low heat. Spoon 1/3 of the rice evenly over the butter without disturbing the butter. Then sprinkle half the dill and half the pine nuts on the rice.

3In layers, add another third of the rice and the remaining dill and pine nuts. Add the final third of the rice.

4Cover the pot with a clean kitchen towel and then with a heavy lid, folding the edges of the towel up over the lid so they won't catch on fire.

5Cook the rice undisturbed over the lowest heat for 30-35 minutes until the rice is tender and forms a golden crust on the bottom of the pot. Sprinkle with extra dill and 1 teaspoon of fleur de sel and 1/2 teaspoon of pepper.

6Stir the crusty bits into the fluffy rice and serve hot.