Herb Rice
(serves 4)
450g (1 lb) rice
2 Bay leaves
4 Cloves
25mm (1in) Cinnamon stick
4 peppercorns
4 crushed Cardamom seeds
20-30 blanched almonds
20-30 raisins
50-85g (2-3 oz butter
2 tablespoons cooking oil
2 teaspoons sugar
560ml (20 fl oz) water
onions
2 hard-boiled eggs
2 tomatoes
Wash the rice and soak in cold water for about 1 hour. Heat the oil in a thick saucepan and fry the Bay leaves, Cloves, Cinnamon, peppercorns, Cardamom, almonds and raisins for a few minutes. Add the butter. When it has melted, add the drained rice and fry for a few minutes, stirring to prevent it sticking to the base of pan. Then add the water, salt and sugar. Bring to the boil and reduce to very low heat. Cover the pan and let it simmer for 5 to 8 minutes. The water will evaporate and the rice will cook without being stirred. Test the rice by eating a few grains, but do not lift the lid of the pan in the first 5 minutes.
Decorate the rice with hard-boiled egg slices and slices of tomato and fried onions.