Nigel Slater’s recipe for brown rice, peppers and artichokes

Put 120g of brown basmati rice into a medium-sized saucepan, fill it with warm water, then swish the rice about with your fingers. The water will turn slightly cloudy. Pour the water away (I put it on the garden), then repeat a couple of times more. Cover the rice with enough water to come about 3cm above the level of rice, then add a half tsp of sea salt, 6 black peppercorns and half a cinnamon stick. Place the rice over a moderate heat, bring to the boil, then cover with a lid and lower the temperature, so the rice simmers.