Preparation time: 10 minutes; Cooking time: 30 minutes; Serves: 4-6

Ingredients

• 2 cups basmati rice
• 2-3 tablespoons olive oil.
• ½ to 1 teaspoon red pepper flakes
• 2 tablespoons finely chopped fresh rosemary, divided
• 3 cups water or stock
• Salt to taste

Instructions.

1. Wash the rice until the water runs clear. Drain thoroughly and set aside.
2. Heat the olive oil in a heavy based 11-inch pan or skillet. Add the rice, 1 tablespoon rosemary and pepper to taste, and stir and fry for 3-4 minutes or until the rice is fairly dry.
3. Add the water (or stock) and salt to taste. Bring to a rolling boil. Cover the pan, reduce the heat and simmer for 12 minutes. Please do not lift the lid during the twelve minutes.
4. Turn off the heat and leave undisturbed for a further10 minutes.
5. Lift the lid, add the remaining 1 tablespoon rosemary and fluff the rice. Serve immediately.

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