Cooking the rice with creamed coconut, lemon grass, ginger and spices makes the rice wonderfully aromatic and fluffy.

Serves 6

• 1 inch (25mm) piece of fresh root ginger, peeled and thinly sliced
  
• 2 Cloves
  
• 1 Piece of lemon grass, brised and halved
  
• 2 Tablespoons of ground nutmeg
  
• 1 Cinnamon stick
  
• 1Bay Leaf
• 2 Strips of lime zest, about 1 inch x 1/4 inch (25mm x 6mm)
• 1 teaspoon of salt
• 1oz (30g) creamed coconut, chopped
• 1 pint (600ml) of water
• 12oz (350g) of basmati rice
• Freshly gound black pepper

1. Put all of the ingredients except the rice and pepper in to a large, heavy based pan and slowly bring to the boil.

2. Add the rice to the pan and stir well, then very gently simmer, covered, for about 15 minutes until all of the liquid has been absorbed and the rice is tender but still has a bite.

3. Remove from the heat, add the peppr to taste, remove the larger spices and serve.

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