1 c. long grain rice (or make your own)
1/4 c. finely chopped onion
1/3 c. butter
2 tsp. curry powder
1/2 tsp. salt
2 1/3 c. chicken stock
2 cloves chopped garlic

Soak rice in water to cover 30 minutes. Drain well. Cook onion and garlic in half the butter until soft. Add curry powder, stir. Add rice and remaining butter. Stir and cook until rice is well coated with butter and begins to stick to bottom of pan. Add salt and stock, cook on low in pan with tight fitting lid with steam gently popping out for 12 minutes. Remove from heat and let stand covered for 7 minutes. Do not lift lid to peek. Serves 4 to 6. Do not microwave.