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YELLOW RICE

3 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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