29 Oct 2009
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
1. Heat chicken stock and add curry and paprika.
2. Add rice, cover, and cook for 20 minutes.
3. Drain and serve with grilled lamb.