Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1                    onion -- chopped
   2      ribs          celery -- chopped
   1      tablespoon    curry powder -- madras pref.
   2 1/2  cups          jasmine rice
   6 1/2  cups          chicken stock -- boiling
     1/2  cup           dried cranberries
     1/2  cup           dried currants
   2      pieces        dried pear -- chopped
     1/2                dried fig -- chopped
     1/2  cup           sunflower seeds -- toasted
   2      tablespoons   chopped basil
                        salt and black pepper to taste
                        nutmeg -- grated for garnish

Preparation:

This dish should be prepared/set-up completely before turning on the stove. In a Wok, or large skillet, toast the rice until barely tan. Remove and set aside. In a large saucepan, heat the butter until just beginning to brown. Stir in the Onion, Celery, and Curry Powder. Cook, stirring occasionally, for 5 minutes. Stir in the Jasmine Rice, cook for 3 minutes longer. Stir well. Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 minutes. Turn off the heat. Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil, and salt and pepper to taste. Cover and let sit for 10 minutes. Fluff with a fork and dust with freshly grated nutmeg.