Ingredients
- 1 tablespoon olive oil
- 400 g medium grain rice
- washed and drained
- 12 teaspoon ground cinnamon
- 12 teaspoon ground allspice
- 12 teaspoon ground ginger
- 500 ml chicken stock
- 500 ml water
Instructions
- Heat oil in large saucepan.
- Add rice and stir to coat.
- Add spices and stock and half the water and bring to the boil.
- Cover and simmer until rice is tender, about 20 minutes.
- Add more water if it seems too dry.
- I seem to need different amounts of water each time!
- Serve with Lebanese Chicken Stew as the liquid from the stew is great poured over the pilaf.
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