Recipe: Indian Rice

Boil 1 cup of rice in CHICKEN BROTH; add a pinch of curry-powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the BROTH is entirely absorbed by the rice. Serve very hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)