Baked olive rice

To make the stock:
1 cup fresh milk
1 cup chicken stock
1/4 cup plain yoghurt
1/2 cup finely chopped black olive (can)
4 shallots
2 garlic
3 tablespoon of olive oil
1/2 teaspoon salt
1 teaspoon pepper

Fry black olive with chopped shallots and garlic with olive oil. Add fresh milk, chicken stock, yoghurt, salt and pepper.
Once the stock comes to boil, take it off the stove.

To make the rice:
3 cups of long grain indian pastrami rice

Soak in water for 1/2 hour. Drain well.
Put in baking pan and pour the stock into rice.
Cover with aluminium foil and baked in oven at 200 degrees (preheated oven) for 20 minutes. Bring down temperature to 120 degrees and continue to bake for 10 mins.
Take out the pan from the oven but leave aluminium foil covered for 10 mins.
Serve with panfried salmon with alfredo sauce, rosemary chicken, black pepper beef or any meat of your choice.