Curried Rice and Onions

Serves 4
This recipe appeared on the Carolina® Rice package in 1956 and is served best with fried chicken or roast leg of lamb.

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Ingredients

1/2 cup Blue Ribbon® White Rice
3 onion, thinly sliced
3 Tbsps butter
3/4 tsp curry powder
3/4 tsp salt
1/8 tsp ground nutmeg
3/4 cup heavy cream

Cooking Directions

Prepare rice according to package directions. Peel and slice onions thinly. In a skillet, sauté onions in butter or margarine until tender. Add cooked rice and remaining ingredients. Heat through.