The right stuffing

Greek Stuffing
(for turkey)
100g uncooked rice
350ml water
110g butter
225g onion, finely chopped
150g raisins
350g tinned, peeled, unsweetened chestnuts, coarsely chopped
2 generous handfuls pine nuts
700g best minced beef
1 tsp ground cloves
2 tsp ground cinnamon
salt and freshly ground pepper to taste

1. Pour the rice into a saucepan and add the water and a pinch of salt. Bring to the boil, simmer for no more than 6 minutes and drain.
2. Melt the butter in a large pan and fry the onion, stirring, until soft. Add the rice, raisins, chestnuts, nuts and mince. Stir frequently, to break up lumps in the meat, cooking over a medium high heat until the mince turns opaque, about 8-10 minutes. Add the spices and seasoning and leave to cool.