|
Ingredients
|
Quantity
|
|
Butter (or margarine)
|
¼ cup
|
|
Chopped onion
|
½ cup
|
|
Silvered almonds
|
¼ cup
|
|
Light raisins
|
½ cup
|
|
Hot cooked rice
|
6 cups
|
In skillet, melt butter; in butter, saute onion and almonds until
almonds are golden. Add light raisins; heat until plump. Add this mixture to
the hot cooked rice; mix gently. Press rice mixture lightly into a greased 6 ½ cup
ring mold. Unmold at once on serving platter. Fill with Chicken Curry; top with
shredded coconut.
