EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 2 Qt. Casserole
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 1/4 cup butter or margarine 50 ml
- 1 cup long grain rice 250 ml
- 2 1/4 cups chicken broth 550 ml
- 1/4 cup raisins or currants, optional 50 ml
- 1 1/2 tsp curry powder 7ml
PROCEDURE:
- Heat butter in a 2-quart (2 L) casserole at P7 1 minute, or until melted, stir in rice.
- Cook at P7 2 - 4 minutes, or until rice is browned, stir once.
- Add remaining ingredients and cover with lid.
- Cook at P7 4 - 6 minutes and at P3 12 - 14 minutes, or until rice is tender.
- To Complete: Let stand, covered, 5 minutes.
- Variation:
- Cook 1/4 cup (50 mL) slivered almonds with butter.