Barbecued rice

Tip 350g basmati rice into a bowl and cover with cold water. Leave to soak for 1 hour. Drain well and tip into a fireproof saucepan (one with no plastic or wooden handles) along with 1 tbsp vegetable oil, stirring well to mix. Boil the kettle and cover the rice with boiling water so that it comes 1cm above the rice. Cover the pan with a lid and sit it directly on the barbecue coals (not on a grill); close the barbecue lid. Leave to cook for 10-12 minutes, then remove from the barbecue. Lightly fluff up the rice grains with a fork and divide between warmed plates to serve.