1 c. uncooked rice
1 tbsp. butter
1 1/2 tsp. salt
1/2 tsp. curry powder
1 med. tomato, chopped
1 med. carrot, pared and diced
1/2 each green and red pepper, cut in strips
1/4 c. oil and vinegar dressing
1/4 tsp. hot pepper sauce
1/2 onion, sliced and separated into rings

Combine rice, 2 cups water, butter, salt and curry powder in a 2 quart saucepan. Bring to a boil. Stir, cover, reduce heat and simmer until rice is tender. Cool. Combine cooled rice with tomato, carrot and peppers. Blend the dressing and the pepper sauce, pour over rice mixture; toss lightly. Garnish with sliced onion rings. Makes 6 servings.