Funny you should mention this book. Or sort of this book. I just found a very aged copy of the Encyclopedia of Canadian Cuisine by Madame Benoit at our local dump. It's a thick yellow binder with a bunch of separate sections published by Canadian Homes Magazine (second printing 1963). I picked it up because it looked so well-used. haven't yet had a good look through - the sections appear to be illogically organized. I need an afternoon for this.
Having looked through the book, it appears to be either incomplete or just plain weird. There are no rice recipes at all - the "grains" section has a plethora of things to be done with farina. It's really quite a time-piece, though, with lots of very old Quebec recipes for all kinds of game meats especially. Worth having if only for those. Use of herbs is limited to "2 tsp. chopped parsley" or 1/4 tsp. rosemary" in a whole potful of something. But it tends to go heavy on the sweet spices like cinnamon, cloves and nutmeg. Really interesting but not anything I'd ever cook, to be honest. Amazing how things change.
Curried Rice - from Madame Benoit - The New and Complete Encyclopedia of Cooking - Deluxe Edition - 1975
Melt 4 tablespoons butter in a pan. Add 1 medium, thinly sliced onion and 1 clove minced garlic. Cover and simer for about 10 minutes to soften the onion. Add 1 tablespoon curry powder and cook for about 1 minute. Add 1 cup raw rice and stir into the curried butter mixture. Add 2 cups of consomme and salt and pepper to taste. Cover the pan and cook over low heat for about 30 minutes.
http://www.daintyrice.ca/en/recipe_intro_madame.php several rice dishes here
http://madamebenoitetmoi.blogspot.com/ did you look in the recipe blog?
http://www.daintyrice.ca/en/recipe_subcontent.php?type=1&page=6 this is her curried rice w/chicken
and, the video is precious!