Also delicious served cold with leftover
roast chicken, or stir through quartered
boiled eggs and some smoked mackerel.
Heat the oil in a wide pan with a lid, then
cook the onion, pepper and ginger together
for 5 mins, stirring, until softened. Stir in the
rice and turmeric for 1 min more, then pour
over the stock. When the stock begins to
simmer, cover with the lid.
Cook for 12 mins until the rice is tender and
stock has been absorbed. If the rice is tender
but a little stock remains, turn off the heat,
cover again, then leave for 2-3 mins. Season
and stir through the almonds to serve.