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)
