• 1 cup uncooked long grain rice
• 2 Tbsp butter
• 3 tsp curry powder
• 2 cup chicken bouillon
• ¼ cup slivered toasted blanched almonds

Soak rice in 2 cups of water for 30 minutes. Drain.

Sauté rice and curry powder in butter for 3 minutes.

Add bouillon and salt.

Cover and cook for 15 minutes or until water is absorbed.

Stir in almonds.

Serve immediately.