1 c. rice (long grain)
1 sm. apple, peeled and cored
3 tbsp. butter
1/2 c. finely chopped onion
2 cloves garlic, finely minced
1 tsp. curry powder
1/2 bay leaf
1 1/2 c. fresh or canned chicken broth

Cut apples into slices about 1/4 inch thick. Stack the slices and cut them into strips about 1/2 inch. Cut the strips into 1/4 inch cubes. There should be about 1 cup. Do not use more. Heat 2 tablespoons butter. Saute onion and garlic. Add apple and curry powder and stir. Add the rice, bay leaf and broth. Cover and simmer exactly 17 minutes. Add remaining tablespoon butter and fluff into rice.