450g long grain rice
2 or 3 bay leaves
1 teaspoon crushed cardamom seeds
100g almonds, blanched
1 tablespoon groundnut oil
1 tablespoon parsley
1 tablespoon tarragon
550ml vegetable stock
Rinse rice thoroughly.
Heat groundnut oil in a pan and add finely chopped onion. Do not allow to brown. Then add bay, cinnamon, cardamom, almonds and raisins.
Add butter and once melted add the rice and stir until thoroughly mixed and coated. Do not allow rice to stick.
Add stock and bring to the boil.
Reduce heat to very low and lid the pan. Do not disturb for the first 5 minutes and then cook until tender testing a grain every now and then.
Remove cinnamon stick, add parsley and tarragon and season if necessary.
Hardboiled eggs, grilled tomatoes or other cooked seasonal vegetables may be added.