Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. About 25 minutes before serving time, combine rice, butter, curry powder and broth in 2- to 3-quart saucepan. Bring to a boil; stir once or twice.
  2. Lower heat to simmer and cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.
  3. If desired, pack rice into 6 greased individual molds or custard cups.
  4. Unmold onto serving platter with roast chicken
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