Ingredients

Steps

• Preheat the oven to 180°C.
• Fry ginger, chilli, garlic, paprika, and turmeric in olive oil within an ovenproof saucepan for 2 minutes.
• Stir in rice and 300ml vegetable stock.
• Cover and bake in the oven for 15 minutes until rice is tender.
• Simmer mustard, 100ml cream, and wine in a saucepan until liquid reduces by half.
• Stir in 25g butter and 2 tbsp chives until smooth.
• Press rice into a bowl and unmold onto a plate.
• Drizzle the sauce over the rice and serve.