*  Exported from  MasterCook  *

                               Curried Rice

Recipe By     : The New York Times Cook Book
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tb            Butter
   1      c             Onions -- finely chopped
   3      tb            Curry powder
   2      tb            Flour
   1 1/2  c             Chicken stock
   1      c             Cream
     1/2  c             Milk
   3      c             Cooked rice

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.

Gradually add the stock, cream, and milk. Mix well, stirring, until
the sauce is thickened and smooth.

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.


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