Take one pound of rice, wash it clean and put it into a saucepan which will hold three quarts; add to it half a pound of currants picked and washed, one quarter of an ounce of the best turmerio powder, previously dissolved in a cupful of the water, and a stick of cinnamon; pour over them two quarts of cold water, place the saucepan uncov ered on a moderate fire, and allow it boil till the rice is dry, then stir in a quarter of a pound of sugar, and two ounces of butter: cover up, and place the pan near the fire for a few minutes, then mix it well and dish up. This is a favourite dish with the Javanese, and will be found excellent as a vegetable with roast meat, poultry, etc. It also forms a capital pudding, which may be improved by the addition of raisins, and a few blanched almonds.