2 tbsp. butter
1 tbsp. curry powder
4 c. onions, sliced
8 c. chicken stock
Salt, pepper & bay leaf
1/2 c. rice, uncooked

Melt butter in saucepan; add curry and stir. Add onions and saute slightly. Add stock and other spices. Cook 15 minutes; add rice and cook 20 minutes. Puree in blender.