Boil rice and let them dripp of. Cut chicken filets into 2 cm cubes, onions into fine rings and carrots and celery into fine slices. Halve leek lenghtwise and cut them into thin stripes. Devide cauliflower into florets. Heat 2 tbsp. oil in a pot and braise lightly onions. Add soup and bring to the boil. Spice with nutmeg, pepper and ginger. Add meat and let all simmer for 5 minutes. Add carrots, leek, cauliflower and selery and simmer until vegetabel have a slite bit.
Fold in rice and season to taste with salt and pepper.