Dolmathakia Me Rizi Vine leaves stuffed with a blend of rice, pine nuts, sultanas and dill. Served chilled with Maidanosalata.  Ingredients     light chicken stock - approximately 1 cup     long grain rice 1 cup     butter 25 gm     onion - small 1 pc     salt sq     pine nuts sq     sultanas sq     dill sq     vine leaves (pre-cooked) sq Method    1. In a large heavy based saucepan melt the butter and over a medium heat sweat off the onion    2. Tip in the well washed rice and continue to sweat for two minutes to allow the rice to absorb the butter    3. Add the stock and cover with a well buttered cartouche and bring to the boil    4. Cover with a lid, remove from the heat and allow to sit for approximately 15 minutes.       This is called via the absorption method, the rice will cook with the latent heat retained in the pan, rice and stock. All the liquid will be absorbed, the rice will be fully cooked and there is no way it can over cook    5. Remove the lid and fluff up with a fork    6. When cooked, place in a large bowl and add pine nuts, sultanas and chopped dill to taste    7. Taste and season    8. Place the vine leaves, shiny side down on a work surface    9. Place some of the filling in the centre of each leaf, fold the sides of the leaf over the filling then roll up   10. Place the vine leaf parcels on a tray seam side down and sprinkle liberally with lemon juice and olive oil   11. Best serve chilled but may be gently heated in the microwave Chef's Tip:     Vine leaves are quite readily available these days, and if kept covered, in the refrigerator they last for months Chef Jos Wellman Tutor, author and restaurateur New Zealand     Read also: Dolmathakia Me Rizi  Maidanosalata Recipe Tzatziki Recipe Piroski Recipe  Ktapothi Recipe Octopus With Sauce Ktapothi Me Saltsa