Curried rice #2

Yield: 4 Servings

Measure Ingredient
½ cup Finely chopped onions
1 tablespoon Butter
½ teaspoon Finely chopped garlic
1 cup Converted rice
2 tablespoons Black or golden raisins
1 tablespoon Curry powder
1½ cup Water
1 Bay leaf
2 Sprigs fresh thyme -or-
½ teaspoon Dried thyme
Salt and freshly ground black pepper to taste

Melt butter in a saucepan. Add onions and garlic. Cook and stir until wilted. Add remaining ingredients and bring to a boil, stirring. Cover tightly and simmer for 17 minutes.

Remove bay leaf and thyme sprigs. Mix well and serve hot. 4 servings.

ARKANSAS GAZETTE, 11/1/1989

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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