100gcoriander (cilantro), leaves picked and chopped, stems reserved and finely chopped (3½ oz)
Instructions
Place the rice in a bowl and rinse it in three changes of cold water. Cover with fresh cold water and leave to soak while you cook the onion.
Place a large saucepan with a lid over a medium heat. Add 1 tablespoon of the olive oil, the chopped onion and the salt. Sauté for 10–12 minutes until the onion is translucent, then add the garlic and the coriander stems along with the remaining tablespoon of oil. Cook for 1 minute, stirring, but don’t let the garlic brown. Drain the rice and add it to the pan, then toast it in the oil for 1 minute, until it begins to look translucent. Pour in enough boiling water to cover by 1 cm (1/2 in) and bring to the boil. Cover, turn the heat down and cook for 7 minutes. Remove from the heat, fluff up the rice grains with a fork, then cover tightly again and leave to steam for 5 minutes.
To finish, remove the lid and fluff the rice again, then stir through the coriander leaves. Serve with meat or fish.