• 175 g/6 oz long-grain rice
• 4 dl/¾ pint chicken stock (see method)
• 25 g/1 oz butter
• 1 medium-sized onion
• 25 g/1 oz flaked almonds
• 1 tablespoon seedless raisins
• chopped parsley

Butter the inside of a medium-sized saucepan and measure in the rice and chicken stock. Use well-seasoned home-made chicken stock or a chicken bouillon cube. Bring to the boil, then lower the heat until the water is just simmering. Cover with a lid and leave the rice to cook gently for 15 minutes, without removing the lid. The rice grains will swell up and absorb all the stock. Draw the pan off the heat and leave to stand, still covered with the lid, for a further 5–10 minutes while preparing the remainder of the recipe.

Melt the butter in a good-sized 20- to 23-cm (8- to 9-in) frying pan. Add the peeled and finely chopped onion and fry gently, covered with a lid, until the onion is tender but not brown. Add the flaked almonds, raise the heat and fry more quickly to brown both the onion and almonds.

Add the raisins. Stir up the cooked rice with a fork and tip into the frying pan. Stir and toss the rice, onion, almonds and raisins together. Sprinkle with chopped parsley and serve hot.