Instructions: 1 Soak the rice in cold water for 20 minutes, drain and rinse well under cold running water. Heat the oil in a pan and fry the onion for 5-6 minutes until golden brown. Add the bay leaves, cinnamon, star anise and coconut and gently cook for a further minute.

2 Add the orange pulp to the pan with the lemon juice and rind and stir in

the rice. Cook for three minutes, pour in the water and season well.

3 Bring the contents of the pan to the boil and simmer for 10-12 minutes or until the liquid has been absorbed and the rice is just tender.

4 Turn off the heat and cover the pan with a tight-fitting lid. Allow the

rice to stand for 2-3 minutes. Just before serving, separate and fluff up

the rice with a fork.

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