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[Staples]
8 tablespoons long grained rice
55g/2oz pinenuts (optional,
browned)
4 tablespoons oil
2 spring onions, finely chopped
salt and freshly ground black
pepper
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Bring a large saucepan of
salted water to the boil and tip in the rice. Stir and bring back to the
boil and cook for 10 minutes or until the rice is just tender.
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If using fry the pinenuts in 1
tablespoon of the oil until lightly browned all over.
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Rinse plenty of hot water
through the rice and drain well. While draining turn it with a spoon
occasionally to allow trapped steam to escape.
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Pour remaining oil into the
frying pan with the spring onions. Put in the rice which should now be quite
dry. Fry turning all the time to brown evenly. Season with salt and pepper.
Stir in pinenuts if using.
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