YELLOW RICE3 to 4 cups chicken stock or water 1 cup uncooked rice 2 tablespoons butter or vegetable oil 1 teaspoon salt 2 teaspoons curry powder Bring stock to a boil; reduce heat and let simmer. Cook rice in butter until opaque. Stir in salt, curry powder and 3 cups stock. Cover; cook for 16 to 20 minutes or until rice is tender. After 18 minutes, stir lightly and add more stock if necessary. Yield: 3 or 4 servings Adapted from source: Woman's Day Encyclopedia of Cookery (third edition)
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