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Wash the rice thoroughly, then drain it, and if possible, leave it for a half hour or so to let it dry off a little. Melt the butter in a heavy-bottomed saucepan, and add that rice. Stir fry the rice over a gentle heat until it becomes opaque-this will take about 5 minutes, and its best to stir the rice all the time so that it doesnt brown-then put in the boiling water, tumeric, cloves, and bay leaf and a dash of salt and pepper. When this mixture is boiling vigorously, turn down the heat and put a lid on the saucepan. Leave the rice to cook very gently for 45 minutes--it should be tender by then and have absorbed all of that liquid mixture. If theres still a little water in the saucepan let the rice stand covered for another 10-15 minutes OR uncover, and let it simmer for a few minutes. Remove the cloves and bay leaf before serving. This serves 4. Posted to recipelu-digest Volume 01 Number 448 by LMAYONE
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|Serving Size: 1 Serving (615g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 211 (18%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 308.8mg||11 %|
|Potassium 1046.9mg||28 %|
|Total Carbohydrate 228g||67 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 210.7g|
|Protein 22.6g||32 %|
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Calories per serving: 1193
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