Rice with Fresh Herbs

• 1 1/2 cups long-grain white rice
• 1 tablespoon plus 1/2 teaspoon
• kosher salt, plus extra if needed
• 2 tablespoons unsalted butter

1. Ten Dollar Dinners viewers know how much I love my $5 rice cooker and the perfectly steamed rice it makes.
2. Boiling rice is another easy way of making rice that yields a firmer and less starchy texture.
3. You can even boil the rice ahead of time, refrigerate it for a few hours, and then finish it with the butter before serving warm or at room temperature.
4. For the prettiest presentation, wait to stir in the herbs until just before serving.
5. 1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many
6. Bring a large pot of water to a boil over high heat.
7. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes.
8. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking.
9. Shake the sieve to drain as much water as possible.
10. Melt the butter in a large nonstick skillet over medium heat.
11. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter.
12. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed.
13. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature.

longgrain white rice, kosher salt, unsalted butter

Taken from www.foodnetwork.com/recipes/melissa-darabian/rice-with-fresh-herbs-recipe.html (may not work)