Ian Jefferies, head chef at The Harrow in Wanborough, tell us how

Ingredients:

2 1/2 tbsp vegetable oil 4 whole cloves 4 cardamom pods 4 black peppercorns 1 bayleaf 1 medium-sized onion 340g yesterday’s rice 1 tbsp ground coriander 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 700ml chicken stock 1/2 tsp salt 1/2 tbsp soft brown sugar 2 tbsp plump raisins 1 tbsp roasted slivered almonds

METHOD:

  • Peel the onion and slice very thinly while heating a large, heavy-bottomed pot. Pour in the oil and fry the whole spices for 10 seconds. Now add the onion and fry until the onion colours a golden brown and begins to char slightly.
  •  Add the ground spices, sugar and stock. Stir well and cover with a tight-fitting lid. Let the pot simmer for a few minutes, then add the raisins.
  •  Put the lid back on and cook for a further 15 minutes, add the left over rice and boil for at least 10 minutes making sure that the rice is piping hot. Sprinkle the toasted almonds on top and serve piping hot.
  •  Rice should be 75oC or over.

     

    TOP TIP

    We are all aware that rice can be harmful if not looked after properly. It is fundamental to place it in the fridge as soon as you can, ideally straight away, or at least within an hour of cooking it. Uncooked rice can contain spores of Bacillus Cereus, a bacterium that can cause food poisoning. when rice is cooked the spores can survive. If the rice is left at room temperature then that can cause food poisoning, therefore the longer it is left out the greater the chance of the rice being unsafe to eat. Never reheat more than once and throw away after one day in the fridge. It is better to be safe than sorry.