An East Indian Dish.

Wash a cupful of raw rice in three waters, and let it soak fifteen minutes in water enough to cover it. Boil an onion in a quart of water with a little salt until the onion is very soft. Strain the water, squeezing the onion hard in a bit of cloth. Throw it away, put the water over the fire with a heaping tea-spoonful of curry-powder, and when it boils again pour upon the rice and the water in which it was soaked. Turn all into a jar with a close top, or a casserole dish with a cover, and set in a moderate oven until the rice has soaked up the liquid and is swollen and soft, but not broken. Serve in a deep, open dish, and pour over it a few spoonfuls of melted butter, loosening the rice gently with a fork to allow the butter to penetrate to the bottom.

Serve with roast chicken, veal, or fish.