Ingredients:

2 gloves of garlic
1 teaspoon curry powder
1 teaspoon chilli powder
1 teaspoon cumin powder
Pinch of black pepper
1 vegetable stock cube
1 tablespoon vegetable oil
1 tablespoon soy sauce
90g long grain rice

Method:

1. Peel and slice the garlic
2. Measure out the spices and black pepper into a small bowl or glass. Mix them together
3. In a measuring jug, mix the stock cube with 500ml of boiling water
4. Heat the oil in a saucepan, over a medium heat
5. Add the garlic and stir for 1 minute, until it becomes fragrant
6. Add the spices and black pepper and stir for a further minute
7. Pour the stock into the saucepan followed by the soy sauce
8. When the water starts to boil, add the rice, reduce the heat medium-low, cover and cook for 12-15 minutes – or until all the water has been absorbed by the rice. Stir from time to time to stop the rice sticking to the pan
9. Once the rice has cooked, let it stand (in the saucepan, covered) for 5 minutes

* Any leftover rice needs to be cooled and placed in the fridge within 1 hour of cooking. Leftover rice also needs to be eaten within 24 hours of cooking. Make sure that it is reheated in the microwave or on the hob for at least 5 minutes and piping hot when served. Rice contains bacteria that may cause food poisoning if not reheated properly.

* Put some spinach, peas and/or sweetcorn in at the end of cooking to increase your veg intake and add some extra flavours and texture to the dish

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