12 c. rice
24 c. water (20 c. if using jasmine rice)
3 T ground tumeric
3 T salt
Whisk tumeric and water together and bring to a boil. Put rice in large baking pans and pour water over. Cover tightly with foil and bake for about an hour, or until liquid has [been] absorbed. Fluff with fork.
Portland Total It Up 2003
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