We used basmati rice for its fine texture, but you can use long-grain rice if you wish.
Southern Living NOVEMBER 2007
1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.
2. Remove and discard garlic; stir in lemon rind and dill, using a fork.
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