Red rice, a wholegrain rice with a deep red husk, is grown in France and Italy and is somewhat like wild rice in texture.  It has a complex sweet, nutty and sticky character.

INGREDIENTS : (Serves 6 as a side dish or light meal)
1 tsp each corriander seeds, cumin seeds and white peppercorns
60ml (1/4 cup) extra-virgin olive oil
1 Spanish onion, finely diced
1/2 celery stalk, finely diced
1 garlic clove, finely chopped
250g red rice
500ml (2 cups) chicken stock
1 piece orange rind, removed with a peeler
1 cinnamon quill
1 sprig each fresh bay leaf and thyme
Olive oil, for deep frying
6 eggs
1/2 cup (firmly packed) celery leaves

METHOD:

1. Prehead oven to 160C.  Finely grind spices and 1 tsp sea salt in mortar and pestle, set aside;
2. Heat a deep sided ovenproof frying pan over medium heat.  Add extra-virgin olive oil, onion, celery and garlic, stir occasionally until tender.  Add rice and reserved spices, stir to combine, then add stock, orange rind, cinnamon and herbs.  Bring to a simmer, cover closely with a round of baking paper to fit pan, cover with lid and bake until rice is tender and liquid has been absorbed (50-55 minutes).  Keep warm.
3. Meanwhile, preheat oil to 180C in a deep fryer or deep sided saucepan.  Break half the eggs into oil and fry, turning occasionally until the white turns crisp and golden and the yolks remain soft and runny.  Remove eggs with a slotted spoon and drain on absorbant paper.  Repeat with remaining eggs.  Add celery leaves to oil and cook until crisp, then remove and drain on absorbent paper.
4. Spoon pilaf into a bowl, top with fried eggs, scatter with fried celery leaves, season to taste and serve alongside your favourite main.