1 tsp. salt
1 3/4 cups water
2 tbsp. chicken fat or oil
1/4 cup slivered toasted almonds
Rinse rise and drain. Place water, salt and chicken fat (or oil) in a 2 quart saucepan. Bring the mixture to a boil: add rice and let the mixture come to a boil again. Stir once, cover, and cook over a low flame for 20 minutes. Add almonds.