Curried Rice

• 1 tablespoon butter
• 1/2 cup finely chopped onions
• 1/2 teaspoon finely chopped garlic
• 1 cup converted rice
• 2 tablespoons black or golden raisins
• 1 tablespoon curry powder
• 1 1/2 cups water
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• Salt and freshly ground pepper to taste

1. Melt the butter in a saucepan.
2. Add the onions and garlic.
3. Cook and stir until wilted.
4. Add the remaining ingredients and bring to a boil, stirring.
5. Cover tightly and simmer for 17 minutes.
6. Remove the bay leaf and thyme sprigs.
7. Mix well and serve hot.

butter, onions, garlic, rice, black, curry powder, water, bay leaf, thyme, salt

Taken from cooking.nytimes.com/recipes/4002 (may not work)