Serves: 4
Total Calories: 263

1 1/4 cups long grain rice converted
1/4 cup coconut flaked
1/4 cup dried apricot halves snipped
1/4 cup raisins
1 tablespoon dried minced onion
1 tablespoon chives freeze-dried
1 tablespoon curry powder
3 teaspoons chicken bouillon

In a medium bowl, combine rice, coconut, apricots, raisins, onion, chives, curry powder and bouillon granules. Place in a plastic bag with a recloseable top or in a glass jar, (If making more than one batch of mix, make each batch separately.) Makes 2 cups.

To Use: Place 2 2/3 cups water and 2 to 3 tablespoons butter or margarine in a 2-quart saucepan. Over high heat, bring to a boil. Stir in Curried Rice Mix. Reduce heat to low, cover and simmer for 20 minutes or until rice is done. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork. Garnish with 1/4 cup chopped dry roasted peanuts and serve,

Nutritional Facts:

Serves: 4
Total Calories: 263
Calories from Fat: 25

More Recipes from the Gold Star Collection Cookbook:
Acapulco Cafe Olé
Curried Rice Mix
Hot Buttered Rum
Priscilla's Pumpkin Pie Spice