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6
servingsMedium
Published 1966
Melt the butter in a large skillet. Sauté the onions in it until golden. Blend in the curry powder and flour and stir until a smooth paste forms.
Gradually add the stock, cream and milk. Mix well, stirring, until the sauce is thickened and smooth.
Add the rice, turning it over gently in the sauce until all the liquid is absorbed.