1. Heat the oil in a pan and saute the garlic, cinnamon and cloves to bring out their flavours.
2. Add the mushrooms and saute them on high heat for a few minutes, then add the rice, herbs and salt.
3. Add the hot vegetable stock, bring to a boil, then cover and cook the rice on low heat for 20 minutes without opening the lid.
4. Carefully spoon the rice onto a platter, garnish with a tomato rose and extra herbs.