East-Indian Rice Ring
from Frozen Assets by Deborah Taylor-Hough
Prepare on serving day.
1/4 cup butter
1/2 cup onion, chopped
1/4 cup slivered almonds
1/2 cup light raisins (we omit these)
6 cups hot cooked rice
shredded coconut
In skillet, melt butter and saute chopped onion and almonds until golden. Add light raisins; heat until plump. Add hot rice; mix gently. Press mixture into greased 6 1/2 cup ring mold. Remove from mold at once and place on to a round serving platter. Fill center of rice ring with Orange Curried Chicken. Top with a sprinkling of shredded coconut, if desired.
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