2 c. UNCLE BEN'S® long grain and wild rice
1/2 c. melted butter
4 dozen oysters
Salt and pepper to taste
1 can cream of chicken soup
1 c. light cream
1 1/2 tbsp. onion powder
3/4 tsp. thyme
1 tbsp. curry powder
1/4 c. hot water

Cook rice according to package directions; combine with butter. Place half the rice in casserole; add half the oysters. Season with salt and pepper; repeat layers. Combine soup, cream, onion powder, thyme, curry powder and hot water in saucepan; heat through. Pour over oysters. Bake in preheated 300 degree oven for 45 minutes.