-
Wash the rice several times until the
water runs clear. Drain thoroughly.
-
Heat a heavy saucepan over a high heat.
Add the oil, swirl and heat for a further 30 seconds or so.
-
Add the cabbage and stir rapidly.
-
The cabbage leaves should now be shiny
with oil.
-
Sprinkle some salt and stir and the leaves
will brighten.
-
Put the rice and water in a saucepan and
bring to the boil.
-
Let it bubble for a couple of minutes,
stirring occasionally.
-
Turn the heat to medium and let it bubble
for another 2 minutes, stirring occasionally.
-
Turn to the lowest possible heat, cover
and let the rice cook for 20 minutes.
-
When it is cooked, leave it to rest for 10
minutes before serving.
-
Lay the rice on a flat dish, placing the
cabbage on top.