Fruity Pilaf Rice

Yield: 4 servings. Wash the rice twice, drain and set aside in a sieve (strainer). Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas (golden raisins) and flaked (slivered) almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a tightly-fitting lid and lower the heat. Cook for 15-20 minutes. Turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.