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This recipe is easy to make, and
quick to prepare.
ingredients
2 oz. [1/4- cup] butter
12 oz. [2 cups]
long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 teaspoon turmeric
I teaspoon salt
3 oz. {1/2 cup] sultanas
or seedless raisins
1 cinnamon stick
1 bay leaf
1 1/4 pints [3 1/8 cups]
boiling water
Preparation
- In a medium-sized
saucepan, melt the butter over moderate heat. When the foam subsides,
add the rice. Reduce the heat to moderately low and, stirring
constantly, fry the rice gently for 5 minutes. Add the turmeric, salt,
sultanas or seedless raisins, cinnamon stick and bay leaf and stir well
to mix.
- Pour in the boiling
water and increase the heat to moderately high. When the rice is
bubbling, cover the pan, reduce the heat to low and cook the rice for 15
to 20 minutes or until it is tender and all the water has been absorbed.
Remove and discard both the bay leaf and cinnamon stick.
- Turn the rice into a
warmed serving dish and serve.
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Dutchman 
