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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Easy and delicious from Carol Howard who is a museum gallery instructor at the Museum of Fine Arts in Boston, MA. This was in The Fine Arts Cookbook II. Ingredients:
1 1/2 cups rice, uncooked |
4 tablespoons vegetable oil |
1/2 cup golden raisin |
1/2 teaspoon turmeric |
1/2 teaspoon curry powder |
1/2 teaspoon soy sauce |
3 cups chicken broth, hot |
Directions:
1. Mix rice, oil, raisins, turmeric, curry and soy sauce.
2. Cover with hot chicken broth.
3. Simmer at low heat for 20 minutes or until liquid is absorbed.
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