2 cups water

1 teaspoon salt

2 chicken bouillon cubes

1 teaspoon curry

1 cup rice*

*Minute Rice may be used and cooked according to directions to obtain 2 cups rice.

Cook to boiling, stirring. Cover and cook over very low heat 14 minutes until rice is tender. Heat 1 can frozen shrimp soup–undiluted, and pour over the hot rice. Additional can of shrimp–heated–may be put over top. Garnish with parsley.