Tibetan rice: Date Added: 19 Nov 2009
Listed in: Rice

3/4 cup uncooked regular rice
2 tablespoons vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 cup seedless raisins
Water
1 can (10 1/2 ounces) condensed chicken broth or 2 chicken-bouillon cubes

Stir rice into vegetable oil in top of medium-size double boiler; heat over direct heat, stirring constantly, until rice is well coated. Blend in turmeric, curry powder and salt, stir in raisins.

Add enough water to 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.

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