Recipe By : The New York Times Cook Book
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tablespoons Butter
1 Cup Onions -- Finely Chopped
3 Tablespoons Curry Powder
2 Tablespoons Flour
1 1/2 Cups Chicken Stock
1 Cup Cream
1/2 Cup Milk
3 Cups Cooked Rice
1. Melt the butter in a large skillet. Saute the onions in it until
golden. Blend in the curry powder and flour and stir until a smooth
paste forms.
2. Gradually add the stock, cream and milk. Mix well, stirring, until
the sauce is thickened and smooth.
3. Add the rice, turning it over gently in the sauce until all the
liquid is absorbed. Cook lightly for 5 minutes. Serve very hot, with a
sprinkling of curry powder.
