|Raw rice||3⁄4 Cup (12 tbs)|
|Salad oil||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Condensed chicken broth/2 chicken bouillon cubes||1 Can (10 oz)|
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.