Wash and sieve the rice. Then fry the rice with butter in a saucepan for 5 minutes, stirring. Add a little salt while stirring.
2
Next, the chickpeas from the can can be added to the pot. Mix well and then add the water. Add the vegetable stock if desired. Let everything simmer for about 5 minutes.
3
Then cook the rice over a low heat for another 20 minutes or until the liquid has evaporated. To serve, you can garnish with parsley.