"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pulgo-Indian rice, by Zita Schneider, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 C.uncooked rice 1 1/2 medium onion chopped 3/4 C. margarine 3/4 C. raisins...I like to use the yellow ones 3 tsp. instant chicken bouillon 1 1/2 tsp. curry powder or more 3 1/4 C. boiling water 1/2 C. toasted almonds 3/4 tsp. salt
Melt margarine in skillet. Add rice and onion. Brown until onions tender. Stir in raisins, bouillon, curry powder & salt. Pour in ungreased casserole. Stir in water. Cover & bake at 350º 25 - 30 minutes. Just before serving stir in almonds.
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