Yield: 4 Servings
|1 small||Onion; finely chopped|
|1¼ cup||Long grain rice|
|1 teaspoon||Chicken Stock Powder|
|½ teaspoon||Finely grated lemon rind|
|½ teaspoon||Ground nutmeg|
|2½ cup||Boiling water|
Heat the butter in a large frying pan. Add the onion and cook for 2 minutes. Stir in the rice and cook, stirring, for 1 minute.
Add the remaining ingredients. Bring to the boil, then cover and simmer over a very low heat for 20 minutes or until the rice is cooked and the liquid has evaporated.
Sent by "Pat Hanneman" <phannema@...> on Fri, 08 May 1998 and converted by MC_Buster.
Recipe by: Maggi (R)
Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 16, 1998