|2½ cup||Long Grain Rice|
|5 cups||Boiling Water|
|⅓ cup||Butter Or Vegetable Oil|
Cooking time 45 minutes.
Wash and drain the rice. Put in a saucepan and blend in the salt until each grain looks glazed. Cover with the boiling water. Bring to a boil again and simmer for about 25 minutes, until all of the water is absorbed.
Heat the butter to bubbling, add the rice and fry to a light brown. Dry in an uncovered pan in a very slow oven, 250 degrees F., for about 10 minutes or until the grains are fluffy. From How To Make Good Curries by Helen Lawson Copyright 1973 Posted by Rich Harper - MM by H. Peagram Converted by MMCONV vers. 1.00
Date: 6/28/96 7:27 AM
MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
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