But there are some extra steps that really improve it; fennel and cumin seeds, parsley and/or coriander stalks, onions and fresh herbs. It's mexican but you could use it for anything where you need rice

Method

Heat a tablespoon of oil in a saucepan and when it's fairly hot but not smoking, add the fennel and ciumin seeds. Fry for 30 seconds or so

Add the onions and the chopped herb stalks and gently fry for about 5 minutes - until the onion is soft.

Add the garlic and tomatoes and cook for about a minute before adding the raw rice

Stir the rice gently while you coat it in the oil for about 2 minutes

Add the water or stock with a tablespoon of tomato puree and bring to the boil.

Give it a last stir and turn the heat down to the lowest as you put the lid on.

Don't lift the lid until at least 15 minutes have gone past. Then have a look.

Stir in the herb leaves. If there is any liquid left, leave it on the heat with the lid off for a few minutes until it evaporates then stir it through with a fork

Ingredients

This is for about 10 people

• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 onion
• 2 cloves garlic, crushed or finely chopped
• 1 tomato skinned and chopped
• Supermarket packet of parsley or coriander - separate leaves from stalks and chop
• half a litre of long-grain rice
• a litre of water or stock