1 teaspoon lemon juice
1 cup water
1 tablespoon olive oil
1/2 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
1 1/2 teaspoons wet mincemeat
1 (8 ounce) container sour cream
3 tablespoons brown sugar
1 1/2 teaspoons salt (optional)
In a saucepan, combine lemon juice, water and olive oil. Bring to a boil.
Reduce heat to a medium heat; add paprika, curry powder, cinnamon and allspice. Cook, stirring, for 6 minutes or until paprika is crisp.
In a mixing bowl, mix sour cream, brown sugar and salt. Mix into the rice until coated. Toss gently.