7. Rice

• 400 g (14 oz/1¾ cups) white rice (samba or basmati

Swirl the rice around in a saucepan of water to wash it, drain and repeat at least three times until the water is clear. Set aside.

Heat the ghee in a large, lidded saucepan over a low heat, or in a rice cooker. Add the onion, rampe leaf and lemongrass, and sauté until the onions are soft and turning golden. Tip in the rice and stir-fry for about 5 minutes.

Add the stock, pepper