Ingredients:

1 tsp Salt
1 Bay Leaf
1 tbsp Corn Oil
75 gms Sulatanas
4 Green Cardamom
6 Black Peppercorns
450 gms Basmati Rice
75 gms Unsalted Butter
50 gms Flaked Almonds
1 litre Water

Method:
Wash the rice twice, drain and set aside in a sieve (Strainer).
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, sulatanas (golden raisins) and flaked almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a lightly 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.

Tip: Dehydrate leftover rice in an oven or sundry, till brittle. Puff up some by deep frying as required, add to soups as rice crispies.