Ground beef and mushroom sauté

Rinse the rice. Place in a pot with 640 millilitres of water, half a teaspoon of salt and one tablespoon of butter. Bring to a boil, cover, lowest heat, eighteen minutes. Rest off heat four.

Wipe mushrooms clean (never wash), slice five millimetres thick. Heat one tablespoon of butter in a wide skillet on high, brown the mushrooms ten minutes without stirring at first, then toss until deeply caramelised.

Lift the mushrooms into a bowl. In the same pan add the rest of butter, the ground beef, breaking up clumps with a wooden spoon. Brown eight minutes until water has evaporated and the meat is caramelised.

Add cumin, black pepper, the rest of salt and the reserved mushrooms back to the pan. Toss gently four minutes so the flavours marry without further reduction.

Fluff the rice with a fork. Spoon a generous bed onto warm plates, top with the beef-mushroom sauté, drizzle a teaspoon of pan butter from the skillet over the top.