- 6 tablespoons [90 g] butter
- 1/2 cup [125 mL] long-grain white rice
- 1/2 cup [125 mL] chopped onion
- 1 tablespoon [15 mL] curry powder
- 1/4 cup [60 mL] chicken broth
- 1/4 cup [60 mL] raisins
- 1/4 cup [60 mL] chopped Macadamia nuts
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- Melt butter into a frying pan.
- Stirring, cook together white rice and chopped onion for a few minutes.
- Stir in curry powder, chicken broth and raisins.
- Cover and bring to a boil.
- Lower temperature; leave to simmer slowly for 15 minutes.
- Well mix in chopped Macadamia nuts.
- Cover and leave to simmer for 5 minutes more, before serving.
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