500g American long grain rice
1 bunch of Basil
1 Garlic clove
40g Olive oil
10g coarse salt
Method of preparation
Put water to boil in a cooker.
Add the coarse salt.
Add the spinach to the water and leave it for 5 min,.
Remove the spinach from the water and place them in some iced water for 5minutes then squeeze them and place them in a blender with some olive oil and Basil.
In a frying pan, heat the olive oil and sauté the chopped onions and the crashed garlic.
In a cooker, pour some olive oil.
Add the rice and gently stir it with the sauté onions and garlic.
Simmer the mixture with salty hot water as well as the spinach/ basil mixture.
Leave it to cook in a low temperature for 15 to 20 minutes.
Serve it in a plate and garnish it with pomegranate seeds.
Beat the whipping cream at high speed , add sugar.
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Mix the butter with sugar.