2 1/2 c. boiling water
1/3 c. plus 1 tbsp. butter
1 c. uncooked rice (not instant)
1 med. onion, chopped
2/3 c. raisins
2 tsp. instant chicken bouillon
1 tsp. curry powder
1/2 tsp. salt
1/2 c. toasted, slivered almonds

Cook and stir rice, onion, and 1/3 cup butter until rice is yellow and onion is tender. Stir in raisins, bouillon, curry powder, and salt. Pour into ungreased 1 1/2-quart casserole. Stir in water.

Cook in 350 degree oven for 25-30 minutes or until liquid is absorbed. Fry almonds in remaining butter and put on top of rice; stir.