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Ingredients
- 1/4 c. butter
- 1/2 c. chopped onion
- 1/4 c. slivered almonds
- 1/2 c. light raisins
- 6 c. hot, cooked rice
Method
- In skillet, melt butter.
- Cook onion and almonds until golden. Add raisins; heat until plump.
- Add cooked rice.
- Mix gently. Press mixture lightly into greased 6 1/2-cup ring mold.
- Unmold at once on platter.
- Fill with chicken curry.
- Top with shredded coconut.