Pilafs
Fruity Pilaff

450g basmati rice
3 tbsp. each, vegetable oil and butter
1 bay leaf
6 black peppercorns
4 green cardamom pods
1 tsp. salt
75g sultanas (golden raisins)
50g flaked almond, lightly toasted or pine nuts
enough chicken stock

Wash the rice until the water run clear. Soak the rice in water for 30 minutes. Drain and set aside. Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms and fry for about 30 seconds. Add the rice, salt and sultanas. Stir-fry for about 1 minute, or until the sultanas are puffed and the rice turns translucent. Add in the chicken stock. Bring to the boil, then cover with a tight-fitting lid and lower the heat. Cook for 15 - 20 minutes.Turn off the heat and leave the rice to stand, still covered, for about 5 minutes . Before serving, stir in the toasted almonds/pine nuts.