Rinse the rice in cold water until the water runs clear, then drain well.

Toast the flaked almonds in a dry pan until golden, then tip them out — they will burn if left in.

Soften the finely diced onion in oil for 6 minutes.

Add the drained rice and stir for 2 minutes until the grains turn translucent at the edges and smell nutty.

Pour in the hot broth, bring to a boil, then cover and reduce to the lowest heat for 12 minutes. Do not lift the lid.

Rest off the heat, still covered, for 5 minutes. Then fork through the lemon zest and juice, chopped parsley and toasted almonds.