Ingredients

Olive Oil

Method

Into a large heavy bottomed saucepan, put 3 tablespoons of olive oil. Place over a moderate heat and when warm, add 2 cups of long grain rice. Stir for a few minutes until the rice takes on a transparent look. Pour over the rice 4 pints of boiling water, add 1 dessertspoon salt and allow to cook rapidly for approx 12 minutes or until rice is tender. Strain.

Saute in olive oil 3 medium onions finely chopped, 1 clove garlic, 2 tablespoons of currants, 4 tablespoons toasted blanched almonds and saute together for a few minutes, stirring all the time. Return rice to saucepan and stir in the almond and onion mixture. If necessary, add more olive oil and stir over low heat.