Betty's Curried Rice

Betty Brooks

Betty and Bill Brooks and their five daughters (Susan, Jane, Nancy, Ellen, and Wendy) had their back yard across the street from our front yard.

Betty's mix makes a sweet curry. See below for Hal's version without a mix

Curried Rice Mix

• 4 cups uncooked long-grain rice
• 1/4 cup dried onion flakes
• 2 tablespoons dried orange rind
• 2 tablespoons plus 2 teaspoons chicken-flavored bouillon
• 2 teaspoons dried parsley flakes
• 1 tablespoon plus 1 teaspoon curry powder
• 1 cup mixed dried fruit, chopped
• 1/2 cup raisins
• 1 cup slivered almonds

Combine all ingredients; stir well. Store in airtight containers. Yields 7 cups.

Cooking Directions

• 2 cups water
• 2 tablespoons butter/margarine
• 1 cup Rice Mix

Bring water and butter to a boil in a medium sauce pan. Add Rice Mix. Cover, reduce heat and simmer 20 minutes.

Yields about 2 1/2 cups

Hal's Curried Rice

Our rice pot is a medium, non-stick sauce pan that is taller and less wide than most. This amount serves 2.

Bung together and boil, covered, for 20 minutes. Do not open the lid while cooking.

• 1/3 cup rice
• 2/3 cup water
• a little oil
• a moderate amount onion, chopped
• 1 large carrot, sliced
• grated rind of 1 orange (optional)
• a couple good shakes of curry powder
• a shake or 2 of ginger (less than the curry)

You can add green peas for the last minute or so.