Preparation:
In skillet, melt butter; in butter, sautÈ onion and almonds until almonds are golden. Add light raisins; heat until plump. Add this mixture to the hot cooked rice; mix gently. Press rice mixture lightly into a greased 6 1/2 cup ring mold. Unmold at once on serving platter. Fill with Chicken Curry; top with shredded coconut. |
