Boil the kettle and place the stock cube in the measuring jug
Clean the leek and mushrooms
Add the water to the measuring jug when boiled. Mix the water and stock cube together using the tablespoon. Set aside.
Slice the leek lengthways then finely across. Put to one side
Roughly chop the mushrooms. Put to one side
Place the garlic cloves on the chopping board and press down with palm of hand. Then finely slice
Place the frying pan on a low heat and add oil
When hot, add the leek and garlic to the pan. Use the wooden spoon to mix
Once the leeks are soft, add the mushrooms. Keep mixing until water has come out
Put the rice in the frying pan and keep mixing with the wooden spoon for a couple of minutes
Add small amounts of the stock liquid and mix together. When the water has been absorbed, add a little more.
Repeat this process until all the water has been used (roughly 30-45 mins)
Taste the rice. If it's still hard, add small amounts of water until rice is firm but no mushy
Once cooked, turn off the heat and let slightly cool. Season to taste and serve