1. Pound the parsley, peeled garlic and the nuts in a mortar until a smooth paste is formed

2. Beat the cheese in the smooth paste until the mixture is smooth

3. Gradually beat in the oil

4. Season to taste with salt and pepper

5. Pour the stock and 6pints of hot water into a large saucepan and bring it to the boil

6. Add the salt, lemon juice and the rice while stirring until the water returns to the boil

7. Cover and boil for about 14minutes until the rice is just tender

8. Drain in a colander and rinse the rice by running hot water through it

9. Drain the rice thoroughly and stir it with a fork to separate the grains

10. Spoon it into a hot serving dish

11. Season with a good grating of pepper

12. Blend the nut mixture into the rice and serve

List of ingredients required:

8 oz (225g) Patna rice
3 tablespoons olive oil
2 cloves garlic
2 pints chicken stock
2 oz (50g) grated Parmesan cheese
2 heaped tablespoons finely chopped parsley
1 oz (25g) shelled walnuts
Salt and black pepper
Juice of half lemon
1 level tablespoon salt