Fragrant Almond and Cinnamon Rice

• olive oil tbsp
• onion

  chopped

• basmati and wild rice100г g

  rinsed and drained

• lemon thyme↗2
• bay leaf
• almond slices tbsp

  toasted under the grill until golden

• ground cinnamon↗4
• sultana raisins tbsp
• lemon juice tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 110 °C (convection 90 °C, gas 1/4). In a small oven‑proof saucepan heat the olive oil and sauté the chopped onion for 2 minutes, watching that it does not brown.

2. 2

   Add the rice, lemon thyme sprigs, bay leaf and 150 ml water, bring to a boil, then season with salt and pepper. Cover with a lid and bake in the oven for 20 minutes, until the rice is soft and fluffy.

3. 3

   When the rice is done, add the toasted almond slices, ground cinnamon, sultana raisins and lemon juice, stir well. Add more spices if needed.

4. 4

   Set the rice aside; before serving, if desired, quickly reheat it to a hot temperature.