• 2 tbsp sunflower oil
• 2 small onions, cut into fine rings
• 350 g/12 oz/1¾ cups Thai fragrant rice, rinsed and drained
• 400 ml/14 fl oz/scant 2 cups coconut milk
• 1 tsp sugar
• 1 lemongrass stalk, bruised
• 5 cm/2 in cinnamon stick salt

Heat the oil in a heavy-based frying pan over a medium heat and fry the onions until they are brown and crispy. Leave to one side.

Put the rice in a large saucepan with the coconut milk, sugar, lemongrass, cinnamon and 300 ml/10½ fl oz/1¼ cups water. Season with salt, bring to the boil, then boil briskly for about 5 minutes.

Now turn the heat down and simmer the rice for a further 10 minutes. Once the liquid is absorbed and the rice looks almost dry, put a tight lid on the pan and turn off the heat. Leave the pan to stand for a further 10 minutes.

Toss the sweet, crisp onions through the rice, discard the cinnamon and lemongrass and serve.