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TIBETAN RICE 
3/4 c. raw rice
2 tbsp. salad oil
1/2 tsp. turmeric
1/2 tsp. curry powder
1/2 tsp. salt
1/4 c. seedless raisins
Water
1 can condensed chicken broth or 2 bouillon cubes

Stir rice into salad oil in top of medium-sized double broiler. Heat over heat, stirring constantly, until rice is well coated with oil. Blend in turmeric, curry powder and salt; stir in raisins. Add enough water to the broth to make 1 1/2 cups (or use bouillon cubes dissolved in 1 1/2 cups boiling water), stir into rice mixture. Cover, cook over simmering water 1 hour, or until rice is fluffed and tender and liquid is absorbed.
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