Recipe - Curried Rice

2 cup Basmati rice, white or brown
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground cardamom (or seeds of
cardamom pods, crushed)
One half teaspoon Turmeric
1 teaspoon Salt
One half cup Slivered almonds
One half cup Raisins
4 cup Boiling water
1 cup Green peas, fresh or frozen

Toast the rice in a large skillet over medium heat until it starts to
become opaque and somewhat chalky in appearance. Add remaining
ingredients, except peas, and bring to a simmer.

Cover the pot and cook until rice is tender and all the water is
absorbed (20 minutes for white rice, 60 minutes for brown rice).

Stir in the peas just before serving (a few minutes sooner if you're
using fresh peas).

Serves 68.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip