Ingredients

Instructions

  1. In a heavy saucepan fry the chopped peanuts, and the diced pumpkin in oil over moderate heat, stirring occasionally, until the peanuts are golden, about 2 minutes.
  2. With a slotted spoon, transfer peanuts and pumpkin to a bowl.
  3. Add the rice to oil in a pan and cook over a moderately low heat, stirring every minute.
  4. Add the chopped onions, the diced smoked chicken and the mixed spice, fry for further 2 minutes.
  5. Add the chicken stock and bring to boil.
  6. Cover the rice and cook over very low heat until water is absorbed and rice is tender, about 13 minutes.
  7. Add 1/4 cup double cream and reduce for 2 minutes.
  8. Remove pan from heat and let the rice stand undisturbed for 5 minutes.
  9. Meanwhile, finely chop basil.
  10. Fluff rice with a fork and stir in the basil, peanuts and pumpkin, season with salt and white pepper.