Serves 41 cup of long grain rice
3 cups of chicken/vegetable stock
1 white or red onion
1 knorr garlic pot
1-2 stems of fresh rosemary
5 pods of cardamon
1 tsp salt
2 tbsp oil
Knob of butter
Preheat the oven 110˚c
Start by chopping the onion into small even pieces, heat the oil and butter over a medium heat in a large pan, sauté the onions and rosemary until they start to turn soft. Now add the rice, stir until all of the rice is translucent, now add the garlic pot and stir. Then add the stock and cardamon, season, turn up the heat, bring to the boil, cover, and transfer into a preheated oven for 30-40 minutes or until all the liquid has been absorbed.
For Chilli rice
Replace the Cardamon with a large pinch of chilli flakes and swap the the rosemary with thyme.
For Thyme and Lemon
Replace Cardamon with the zest of half a lemon (remove before serving) and the rosemary with Thyme stems.
For a creamy herb
Remove the Cardamon, add a knorr herb pot along with the garlic and before putting into the oven add 50ml of double cream and a large pinch of black pepper.
* 1 Tbsp of Mascarpone stirred in before serving works really well with all the options
* Parmesan grated over before serving is also a great addition.