Tibetan Rice Recipe
Ingredients
| Raw rice | 3/4 Cup (16 tbs) | |
| Salad oil | 2 Tablespoon | |
| Turmeric | 1/2 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Seedless raisins | 1/4 Cup (16 tbs) | |
| Water | ||
| 1 can condensed chicken broth or 2 chicken bouillon cubes | ||
Directions
Stir rice into salad oil in top of medium size double boiler; heat over direct heat, stirring constantly, until rice is well coated with the oil.
Blend in turmeric, curry powder and salt; stir in raisins.
Add enough water to the broth to make 1 1/2 cups (or use bouillon cubes dissolved in 1 1/2 cups boiling water); stir into rice mixture.
Cover; cook over simmering water 1 hour, or until rice is fluffed and tender and liquid is absorbed.
Blend in turmeric, curry powder and salt; stir in raisins.
Add enough water to the broth to make 1 1/2 cups (or use bouillon cubes dissolved in 1 1/2 cups boiling water); stir into rice mixture.
Cover; cook over simmering water 1 hour, or until rice is fluffed and tender and liquid is absorbed.
Chef
