3 cups water
1-1/2 teaspoon salt
1/2 teaspoon cinnamon
8 whole cloves
1-1/2 cups long-grain rice
50g butter
1 onion, sliced
1/2 stalk celery, sliced
1 – 2 cloves garlic, chopped
4 eggs beaten
Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid. Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.
Melt the butter in a large frying pan. Sauté the onion, celery and garlic until tender but not coloured. Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg. Mix carefully but thoroughly. Serve immediately with a salad.