6 tbsp. rice, well washed
6 c. chicken stock (rich, no substitutes)
1 carrot peeled, sliced julienne, very small, or cubed very small
2 turnips, sliced as carrots
2 potatoes, sliced or cubed
1 onion, sliced or cubed
Bouquet Garni*
2 c. cream
2 tbsp. butter
salt and pepper to taste
pinch of curry

*The recipe says "see following page," but I don't have the 
following page.  Basically a Bouquet Garni is a bunch of herbs in cheese
cloth, as I understand it.

Add rice to boiling stock, cover and simmer. Clean and slice or cube vegetables, add with bouquet and curry to rice. Simmer until everything is well cooked. Blend (in blender), add cream and butter, check seasonings. Serve hot. Excellent served as main buffet with crabmeant. (Consistency -- light gravy. If thicker add chicken stock until desired consistency is achieved. Do this before you add cream.)