Takefumi Rice

• 3 cups water
• 1 12 teaspoons salt
• 12 teaspoon cinnamon
• 8 whole cloves
• 1 12 cups long-grain rice
• 50 g butter
• 1 onion, sliced
• 12 stalk celery, sliced
• 1 -2 clove garlic, chopped
• 4 eggs, beaten

1. Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid.
2. Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.
3. Melt the butter in a large frying pan.
4. Saute the onion, celery and garlic until tender but not coloured.
5. Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg.
6. Mix carefully but thoroughly.
7. Serve immediately with a salad.
8. Cheers, Doreen Doreen Randal, Wanganui.
9. New Zealand.

water, salt, cinnamon, cloves, longgrain rice, butter, onion, celery, clove garlic, eggs

Taken from www.food.com/recipe/takefumi-rice-4706 (may not work)