| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/4 | c | Brown rice |
| 1 | tb | Butter |
| 2 1/2 | c | Boiling water |
| 1 | ts | Tumeric |
| 3 | Cloves | |
| 1 | Bay leaf | |
| Salt and pepper |
INSTRUCTIONS
Wash the rice thoroughly, then drain it, and if possible, leave it for a half hour or so to let it dry off a little. Melt the butter in a heavy-bottomed saucepan, and add that rice. Stir fry the rice over a gentle heat until it becomes opaque-this will take about 5 minutes, and it's best to stir the rice all the time so that it doesn't brown-then put in the boiling water, tumeric, cloves, and bay leaf and a dash of salt and pepper. When this mixture is boiling vigorously, turn down the heat and put a lid on the saucepan. Leave the rice to cook very gently for 45 minutes--it should be tender by then and have absorbed all of that liquid mixture. If there's still a little water in the saucepan let the rice stand covered for another 10-15 minutes OR uncover, and let it simmer for a few minutes. Remove the cloves and bay leaf before serving. This serves 4. Posted to recipelu-digest Volume 01 Number 448 by LMAYONE <LMAYONE@aol.com> on Jan 4, 1998
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