- Wash the rice in numerous changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for 7 minutes, then drain well.
- Heat the butter in a heavy-based pan that is approximately 20cm in diameter, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic.
- Stir in the rice, add the boiling water and salt, then quickly bring to the boil. Stir once, cover with a tight-fitting lid, reduce the heat to low and cook over a low heat for 12 minutes.
- To serve, uncover the rice, fluff up the grains with a fork and place in a large warmed bowl or use as required.
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