Instructions: Dice water chestnuts and celery.

Grate apples with skin on.

Melt butter in a saucepan, add celery and cook gently for 3 minutes to soften.

Add rice, apple juice, stock, bay leaves and cinnamon to saucepan and heat to boiling. Stir.

Place lid on and reduce heat to low. Cook rice approximately 15 minutes.

Transfer into a sieve, remove bay leaves and cinnamon. Toss through grated apple and lemon juice, chestnuts and fresh coriander leaves and stir through rice with a fork.

Rice can be cooked in advance, then reheated and garnish tossed through.

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