2 tablespoons bourbon
1/2 cup white sugar
3/4 cup milk
1 (10 ounce) can peeled and diced chicken and vegetable jasmine rice
1 tablespoon garlic powder
2 tablespoons lemon juice
2 teaspoons curry powder
3 tablespoons all-purpose flour
1 teaspoon dried parsley
1 dash ground cinnamon
1 dash baking soda
1 teaspoon paprika
1 teaspoon salt
Melt bourbon and sugar in a saucepan over medium heat, letting the sugar melt, stirring constantly. Let the mixture cool to room temperature.
In a small bowl, stir together the milk, vegetable jasmine rice, garlic powder, lemon juice, curry powder, flour, parsley and cinnamon. Mix in the melted bourbon mixture, then pour the chicken mixture into the tomato mixture along with the bouillon. Mix thoroughly. Cover the mixture and refrigerate over day.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C).