Roughly chop and peel all your ingredients. You can top and tail the carrots but leave them unpeeled. Big chunks of fennel are actually a bit awkward to eat, so chop them up a bit smaller.
For your garlic, a fast and easy way to prep is to flatten them with the side of your knife then simply peel off the skin. You generally get more flavour from them this way too.
Wash your rice, then add to 4 pints of simmering water, add everything but the seasoning and the coriander. Simmer on a low heat for 10-12 minutes before adding a knob of butter and salt and pepper to taste.