| 600g Spinach | |
| 40g Butter | |
| 350g Jasmin Rice | |
| 40g Parmesan Cheese |
| 1. | Cook the spinach in 500 ml/18 fl oz lightly salted, boiling water for 5 minutes, then drain, reserving the cooking liquid. |
| 2. | Squeeze out as much liquid as possible and chop. |
| 3. | Melt half the butter in a frying pan, add the spinach and cook over a low heat for 5 minutes. Cook the rice in the reserved cooking liquid for 15-18 minutes until tender then drain. |
| 4. | Tip into a warm serving dish and stir in the remaining butter. Top the rice with the spinach and sprinkle with the Parmesan, |