Heat the oil in a large frying pan over a medium-low heat and cook the onion for about 5 minutes, until soft. Add the drained rice, cinnamon, cloves, bay leaf, cashew nuts and sultanas, and stir-fry for 2 minutes over a medium heat. Add the water to the pan with the salt. Cover tightly, turn the heat to low and simmer for 20 minutes, or until all the water has been absorbed and the rice is tender and fluffy, adding a little extra water during cooking, if necessary.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4|
|Calories from Fat: 183 (36%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 21.6mg||1 %|
|Potassium 443.8mg||12 %|
|Total Carbohydrate 76.4g||22 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 71.7g|
|Protein 10.3g||15 %|
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Calories per serving: 513
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