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Recipe for "curried-rice"

NAME

     CURRIED-RICE - Baked rice with a mild curry flavor
     This is a slight modification of the  ``Riz  a  l'Indienne''
     from  the  60-Minute  Gourmet  (Pierre  Franey).   It's more
     French than Indian, and goes well with, say, sauteed chicken
     in cream.

INGREDIENTS (4 servings)

     40 g      butter
     150 g     chopped onion
     1 ml      minced garlic
     200 g     rice
     15 ml     curry powder, vary amount to taste.
     400 ml    chicken broth, (or chicken bouillon, or water)
     2 sprigs  parsley
     1         bay leaf

PROCEDURE

          (1)  Preheat oven to 205 deg. C.
          (2)  Obtain casserole or heavy ovenproof saucepan  with
               a close-fitting lid.
          (3)  Over a burner on  moderate  heat,  melt  half  the
               butter  in  the  casserole  and cook the onion and
               garlic, stirring constantly, until  the  onion  is
               translucent.
          (4)  Add the  rice  and  stir  until  well-coated  with
               butter.
          (5)  Add the curry powder and stir until well-blended.
          (6)  Add the broth and stir to make sure there  are  no
               lumps.
          (7)  Add the parsley and bay leaf on top.
          (8)  Cover and bake in the oven for 17 minutes  (Franey
               says  exactly  17  minutes,  but  basically ``cook
               until done.'')
          (9)  Discard parsley and bay leaf, and stir in  remain-
               ing butter.

NOTES

     This basic recipe may be varied by modifying quantities (for
     example,  less  onion)  or  adding ingredients (for example,
     pine nuts or apple chunks).

RATING

     Difficulty: easy Time: 15 minutes  preparation,  25  minutes
     cooking.  Precision: Measure the rice and broth.

CONTRIBUTOR

     Jeffrey Mogul
     Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA
     mogul@decwrl.dec.com     decwrl!mogul