Serves 2–4

I like to add fresh dill to everything, especially when it's growing like a weed in my garden. I throw it in soups, tuna or chicken salad, or use it as a green in a tossed salad.

Fragrant White Rice

2 tablespoons vegetable oil

10 fresh curry leaves

1 stalk lemongrass, cut into thin rings (inner tender potion only)

Zest of ½ kaffir lime

2 mace blades

6 cloves

2½ cups Jasmine rice

1¾ cups water

1¼ cups coconut milk

Salt and freshly ground pepper to taste

  1. In a medium-large saucepan, heat the oil on medium. Add the curry leaves and sautée. until you can begin to smell the aroma. Add the lime zest and the remaining spices and sautée. for an additional 2 to 3 minutes, stirring constantly.
  2. Add the rice to the pot and stir to combine with the spice mixture. Add the water, coconut milk, and salt and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until the liquids have been absorbed. Adjust seasoning.