Step 1

Rinse off dust and starch from the rice with cold water (stops it clumping in the pan and allows it to become light and fluffy). Transfer to a medium size saucepan, dutch oven or casserole dish.

Step 2

Pierce the cardamom and empty out into the pan with the rice, including the cases. Add the remaining ingredients and stir.

Step 3

Put the lid on the pan and bring to the boil as quickly as possible.

Step 4

Once it's boiling turn it right down and leave the lid on for 8 to 10 minutes. Do not take off that lid, because the steam created is going to cook the rice.

Step 5

Remove the lid and you'll have beautiful, fluffy aromatic rice.

Step 6

Take out the cardamom and star anise.

Step 7

Run a fork through to make it nice and light and fluffy.