- 2 tablespoons butter
- 1/4 cup thinly sliced onion
- 3 tablespoons slivered almonds
- Dash curry powder, optional
- 1/4 cup golden raisins
- 2 cups hot cooked long grain rice
- In a saucepan, melt butter; add onion, almonds and curry powder if desire. Cook until golden brown. Stir in raisins; heat until the raisins plump, about 5 minutes. Remove from the heat; stir in rice. Serve immediately. Yield: 4 servings.
Originally published as Indian Rice in Taste of Home October/November 1994, p47
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