1 1/3 c Long Grain Rice 1/4 c Ghee Or Butter 2 md Onion, Sliced 1 Clove Garlic, Crushed 1 1/2 ts Salt 1 1/2 c Peas 2 1/2 c Hot Water Clean, wash and soak rice for a half hour. Heat the ghee and fry the onions until golden. Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly. Gradually add the hot water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender. NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin. From How To Make Good Curries by Helen Lawson Copyright 1973