For four people

8 oz / 200 g brown rice

1 oz / 25 g butter

1 oz / 25 g cashew nuts

1 oz / 25 g flaked almonds

1 oz / 25g sultanas

1/2 oz / 12 g grated coconut

1/2 teaspoon poppy seed

1/2 teaspoon fennel seed

a bay leaf

salt to taste

3/4 pint / 425 ml boiling water

• Cover the basmati rice with cold water and soak for one hour and then drain.
• Heat the butter in a heavy bottomed saucepan, fry the bay leaf briefly.
• Add the drained rice to the saucepan and stir in all the other ingredients except for the salt and water.
• When well mixed, add the boiling water, and bring the contents of the pan back to a rolling boil for three minutes.
• Reduce the heat to a simmer until the rice is cooked and all the water absorbed- check every few minutes.
• Serve with a range of vegetables and a curry sauce.