Title: Spiced Rice
Categories: Not, Sent
Yield: 4 Servings

2 c Chicken broth
1 Stick cinnamon
1 Bay leaf
1 lg Whole clove
5 Black peppercorns
1 c Long-grain white rice
1/8 ts Salt
2 ts Butter

Bring the 2 cups chicken broth to boiling in a small saucepan. Tie
cinnamon, bay leaf, clove and peppercorns in a cheesecloth bag. Add bag,
rice and salt to broth. Bring to boiling; stir, cover and lower heat to
bare simmer; cook until rice is just barely tender and almost all liquid is
absorbed, 12-15 minutes.

Remove the saucepan from the heat and set aside, covered, in a warm place
for 15 minutes. Uncover saucepan; remove cheesecloth bag and discard. Stir
in butter.
Posted to EAT-L Digest 31 Dec 96

Recipe by: Family Circle 2-1-97

From: The Taillons

Date: Wed, 1 Jan 1997 14:53:05 -0500