Recipe - Curried Fruit On Rice

1 cup Chicken Broth
1 cup White Wine
1 cup Raisins
1 cup Pine Nuts
1 One half tablespoon Curry Powder
1 tablespoon Cornstarch
1 pn Salt
One fourth cup Chicken Broth
One fourth cup White Wine
4 cup Hot Cooked Rice

SUGGESTED FRUITS
2 Banana; cut or sliced up
2 Fresh Peaches; cut or sliced up
4 sl Pineapple
One half cup Coconut; grated

Combine 1 cup each chicken broth and wine in saucepan, bring to a boil. Add
raisins and nuts; reduce heat and simmer 5 minutes. Mix curry powder with
cornstarch, salt, and remaining broth and wine. Stir into simmering sauce.
Cook, stirring constantly, until sauce thickens and clears. Adjust
seasoning if necessary.

To serve, arrange fruit on top of hot rice. Pour hot curry sauce over the
top. Sprinkle with coconut and serve.

Serves 4 to 6

NOTES : An unusual dish for a summer luncheon. Hot curry sauce is poured
over cut or sliced up fruit and hot rice.
Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre

Posted to recipeludigest Volume 01 Number 449 by James and Susan Kirkland
kirkland@gj.net on Jan 04, 1998