Rice recipes |
Tibetan rice |
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| 3/4 cup uncooked regular rice 2 tablespoons vegetable oil 1/2 teaspoon turmeric 1/2 teaspoon curry powder 1/2 teaspoon salt 1/4 cup seedless raisins Water 1 can (10 1/2 ounces) condensed chicken broth or 2 chicken-bouillon cubes |
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Stir rice into vegetable oil in top of medium-size double boiler; heat over direct heat, stirring constantly, until rice is well coated. Blend in turmeric, curry powder and salt, stir in raisins. Add enough water to broth to make 1 1/2 cups (or use bouillon cubes dissolved in 1 1/2 cups boiling water); stir into rice mixture. Cover; cook over simmering water, 1 hour, or until rice is fluffed and tender and liquid is absorbed. |
