Orange and lime-scented cardamom rice

Ingredients

dash olive oil
handful cardamon pods
1kg/2lb 3oz jasmine rice, lightly crushed
2 limes, juice only
2 oranges, juice only
1 litre/1 pint 15oz vegetable or chicken stock
To serve
lime and orange leaves
slices of mandarin or orange

Method

1. Gently heat the oil in a deep lidded pan and add the cardamon pods. (Be careful - they may pop.)
2. When the pods emit a nutty aroma, add the rice to the pan.
3. Stir the rice in the oil for a couple of minutes; then pour in the lime juice, orange juice and stock.
4. Turn the heat down to low and put a lid on the pan. Simmer until the rice is tender and cooked all the way through (about 10-15 minutes).
5. Turn off the heat and leave the pan to sit with the lid on until ready to serve.
6. Finely chop the lime and orange leaves. Scatter the leaves, along with thin slices of mandarin or orange, on top and serve.