I was short on the juice with only about one cup, so I added a cup of water to make a two-one ration. I also upped the cooking time to about 20 minutes. The rice came out cooked to perfection. I must say that, as curry lovers, my husband and I found this to have a bit too much curry. I will make it again but reduce the curry by at least half. For those of you who have a problem with rice sticking to the pan, make sure you reduce heat to as low as possible. If you still have problems, coat your pan with a tad of vegi oil, though in this recipe, the butter should help.
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I was short on the juice with only about one cup, so I added a cup of water to make a two-one...