Stir in the salt, cinnamon stick, bay leaf, cloves and ground turmeric. Cook stirring for about 1 minute.
Stir in the rice combining it into the onion and spice mixture.
Pour over the stock, bring to the boil and place a lid on the pan. Cook for about 6-10 minutes, stirring and checking rice doesn’t stick to bottom of the pan, until all the liquid is absorbed. Add more boiling water if required. Remove cinnamon stick, bay leaf and cloves.
Transfer to a serving bowl and fluff up with a fork before serving.