Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Melt the butter in a pan over a medium heat and, once foaming, cook the onion, cinnamon, cardamom and cloves for 10 minutes until the onions have softened and are starting to caramelise. Tip in the turmeric and bay leaves, and mix briefly.
Rinse the rice thoroughly, then tip into the pan along with 480ml of cold water and a pinch of salt. Bring to the boil. Turn the heat to low, put on a lid and cook gently for 10-12 minutes.
Remove from the heat and leave to steam with the lid on for 5 minutes. Fluff with a fork and serve.