2 med. carrots, 1/4 inch strips
1 med. onion, chopped
1/4 c. butter
2 1/4 c. water
1/2 c. raisins
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. thyme leaves
1/4 c. toasted almonds
1 tbsp. instant chicken bouillon

Melt butter in 2-quart saucepan, add and cook onions until tender. Add carrots, water, rice, bouillon, raisins, curry powder, salt and thyme. Heat to boiling, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. Do not lift lid or stir. Remove from heat and fluff with a fork. Cover and let steam 5 to 10 minutes.