Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter -- (or margarine)
     1/2  cup           chopped onion
     1/4  cup           slivered almonds
     1/2  cup           light raisins
   6      cups          hot cooked rice

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.