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Dissolve MAGGI Chicken Stock cubes in Hot water and mix until dissolved, add Date Syrup, Rosewater, Cardmom and stir until well mixed.
Wash the Rice and leave to soak for 30 minutes. Rinse until the water runs clear, then drain.
Melt Butter in a large rice pot, add Rice and gently stir for 2-3 minutes. Add sweetened chicken stock and bring to boil. Add Apricot pieces, cover tightly and simmer on low heat until rice is cooked.
Fluff rice and serve on a platter with Fish or Lamb.
Per Portion of 300g
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