Jeweled rice: for every 1 cup (225 g) of rinsed long grain rice, you add 1 ¼ cup of BOILING water, 1 tsp of olive oil or melted butter, salt & white pepper. Sprinkle on top diced dried apricot & dried sweetened cranberries. Cover tightly with aluminum foil and bake in an oven for 25-27 minutes at 350⁰F/ 175⁰C. Remove from oven fluff with fork and add butter toasted salted almond slices. Chopped corriander & parsley for topping optional