*  Exported from  MasterCook  *
 
                                Curried Rice
 
 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.
 
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