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Sunday, September 12, 2010

Indian Rice.

Just 4 u

Boil 1 cup of rice in chicken broth; add a pinch of curry−powder and season to taste with salt and pepper. Boil
1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by
the rice. Serve very hot.

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