Proceed as for fried rice, but mix in a pinch of curry powder, which has been baked for ten minutes, with the hot liquid butter.

Rice à l'ltalienne. Boil the rice as usual, and to four ounces, when cooked and drained, stir one ounce of butter, dust with salt and pepper, and stir well, mixing thoroughly; add sufficient tomato sauce to moisten the whole, and add two ounces of finely-grated cheese. Mix well, and serve very hot.