Dill / Lima Bean Rice
 =======================
 
 Somebody asked about cooking basmatti rice so it isn't sticky.  I use a method
 that results in perfect rice every time.  I cook it in a non-stick pot on the 
 stove, not in a rice cooker:
 
 First, be sure to rinse the rice with cold water until most of the starch is
 removed and the water pours off pretty clear.  Then, add enough water to cover
 the rice and boil for about 7 minutes.  Test the rice by biting into a few
 grains...it should be firm, but not crunchy.  Be sure not to over-cook the rice
 at this stage (it’s better to have it a little under-cooked).
 
 Drain in a colander and rinse the rice with about 2-3 cups fresh water.
 
 Put the rice back in the pot and steam with the lid on for 30-40 mins. over
 low  heat.  The rice will develop a nice crunchy bottom that’s delicious (eat
 this first so it doesn't get soggy!)
 
 
 After you drain the rice in the colander, add 1 bunch chopped dill and 1 box
 frozen baby lima beans.  Mix it all together and return to the pot to steam
 as described above.  (Again, this is for about 6 cups cooked rice.)