Preparation:
Drain broth from mushrooms, add milk to make 1 cup. Combine liquid and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Stir in butter and curry powder. Add mushrooms and eggs. Heat, stirring now and then. Serve over hot rice. Makes 2 servings
SHRIMP VARIATION Substitute 1 cup cooked cleaned shrimp for hard cooked eggs. |