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Prep Time: 2 Minutes Cook Time: 18 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This rice is a family recipe and is a staple in my house. Nobody ever wrote down the recipe, so this is my attempt. As written, there is a tang that shouldn't be there. I'm not sure what I have too much of, but I'm trying different combinations. Ingredients:
2 cups uncle ben's white rice |
1 1/2 tablespoons yellow mild curry powder |
4 cups scalding water |
2 bouillon cubes (chicken or beef) |
1 tablespoon oil |
1/4 teaspoon salt |
1 tablespoon parsley |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
Directions:
1. Dump Curry on top of rice in a measuring cup or bowl.
2. Add oil to the pot and heat on High. (Have scalding water on hand.).
3. Add Rice and Curry to oil and stir constantly until just before rice browns.
4. Add water (Watch out for the steam).
5. Reduce heat to medium.
6. Add remaining ingredients and cook until rice is done.
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