Ingredients

• 350g/12 oz basmati rice

• 45ml/3 tbsp vegetable oil

• 1 onion, chopped

• 750ml/1 1/4 pint vegetable stock or water

• 2 garlic cloves, crushed

• 115g/4 oz sweet corn

• 1/2 fresh red or green pepper, chopped

• 1 large carrot, grated

Serves 4

Method:

1. Wash the rice in a sieve under cold water, then leave to drain for about 15 minutes.

2. Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until just soft.

3. Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn't stick to the base of the pan.

4. Add the stock or water and garlic and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover with a tight-fitting lid and cook the rice for 20 minutes.

5. Scatter the corn over the rice, then spread the paper on top and lastly sprinkle over the grated carrot.

6. Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.