Ingredients

(serves 6)

• ½ tbsp. olive oil
• 1 bunch of spring onions sliced
• 1 cinnamon stick / ½ tsp ground cinnamon
• 1 tsp ground allspice
• Pinch of salt and pepper
• 250g basmati rice, washed
• 400ml unsweetened/light coconut milk
• 1 cup of chicken stock (can use vegetable stock for a vegan/vegetarian option)
• 400g tin of black beans drained and rinsed

Method

1. Put the oil, spring onions and cinnamon in a large saucepan or deep frying pan and fry on a medium-high heat for 2 minutes
2. Add the allspice, salt, pepper and rice and stir well
3. Add the chicken stock, coconut milk and beans and stir
4. Bring to the boil then stir well and reduce to a very low heat, cover with a lid and leave to cook for 10 minutes.
5. Remove from the heat and stir. If all the liquid has been absorbed, add 1tbsp water and replace the lid to allow the residual heat to finish steaming the rice for 5 more minutes.

Do not keep removing the lid to stir or check the rice as this will release steam and may interfere with the absorption cooking method, resulting in dry rice that burns and sticks to the bottom of the pan. The trick is to have the heat to a minimum and allow the steam to do the work, resulting in delicious fluffy rice.