September 17, 2007
Heat oil in a pan and fry cloves, peppercorns, and cinnamon. Continue stirring until the spices begin to change color.
Add garlic and ginger and stir. Drain rice and add to the mixture with 600ml of hot water. Season with salt and mix well. Cook until soft and fluffy then drain.
Remove and discard the ginger and garlic. Keep warm.