1/2 c. onion slices
1/4 c. slivered almonds
1/4 c. butter
1/2 c. raisins
6 c. hot cooked rice
Sieved hard-cooked egg yolk
Shredded coconut

Cook onion and almonds in butter until golden. Add raisins, heat through until they puff up. Add mixture to rice, mix lightly. Pack rice in 1 1/2 quart ring mold. Unmold on platter. Serve Chicken Curry in center of ring. Top with egg yolk and coconut.