2 tbsp. butter
2 sm. onions, sliced 1/4 inch thick
1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 c. hot cooked rice
1/2 c. half and half

In 2 quart saucepan over low heat, in hot butter, cook onions, curry, salt and nutmeg, stirring mixture often, until onions are tender, about 7 minutes. Stir in cooked rice and half and half, then heat the curried mixture through to serve. 4 servings.