1 tbsp olive oil
1 cinnamon stick, bruised
3 star anise
Small piece fresh root ginger, grated
1 bird’s eye chilli, deseeded and chopped
300 g/10 oz Thai fragrant rice
1.2 litres 2 ¼ pints vegetable stock
225 g/8 oz broccoli, divided into tiny florets
225 g/8 oz french beans, trimmed and half
1 red pepper, deseeded and chopped (optional)
1 orange pepper, deseeded and chopped (optional)
100 g/4 oz sugar snaps, trimmed
100 g/4 oz baby corn
Heat the oil in a large pan or heavy based saucepan and add the spices, including the chilli if using cook for 2 minutes, stirring constantly.
Add the rice and stir until lightly coated in the spices and oil. Pour in half the stock, bring to the boil and cook for 10 minutes.
Add the remaining stock, the broccoli, French beans and chopped peppers and cook for a further 10 minutes. Add the sugar snap peas and baby corn and cook for 5-8 minuets, or until the vegetables are tender. Remove and discard the cinnamon stick and the star anise and serve sprinkled with chopped coriander, if using.