1 c. uncooked reg. rice
1 sm. onion, chopped
1/3 c. butter
1/2 c. raisins (light or dark)
2 tsp. instant chicken bouillon
1 tsp. curry powder
1/2 tsp. salt
2 1/4 c. boiling water
1/4 c. toasted slivered almonds

Cook and stir the rice and onion in the butter in a large skillet. Cook until the rice is yellow and the onion is tender. Stir in the raisins, bouillon, curry powder, and salt. Add the water and stir. Cook over low heat until the liquid is absorbed. This can be put in a casserole dish and put in the oven at 350 degrees for 25 to 30 minutes to absorb the liquid. The almonds can be toasted on a paper plate in the microwave. Stir in the almonds when ready to serve. This is tasty with chicken or lamb.