2 1/2 c Long Grain Rice 5 c Boiling Water
2 ts Salt 1/3 c Butter Or Vegetable Oil
Cooking time 45 minutes.
Wash and drain the rice. Put in a saucepan and blend in the salt until
each grain looks glazed. Cover with the boiling water. Bring to a boil
again and simmer for about 25 minutes, until all of the water is absorbed.
Heat the butter to bubbling, add the rice and fry to a light brown. Dry in
an uncovered pan in a very slow oven, 250 degrees F., for about 10 minutes
or until the grains are fluffy.
From How To Make Good Curries by Helen Lawson Copyright 1973
