Seasoned Rice

Using red onions was definitely the right move. The onions and almonds sauté to a lovely texture - the onions not too soft, the almonds not too hard. The red onion provides just a touch of sweetness.

The raisins plump up nicely, so you get a pop of flavor every time you bite into one.

I wasn’t sure how well the molding process would work. When pressing the rice into the mold I used a metal spoon and mashed it down pretty good.

The rice came out of the mold very easily. I have to admit, it looked cool. At least, it looked cool to me, but I am a food nerd.

Filling the center of the rice ring with the Chicken Curry made a beautiful presentation platter. I would be proud to serve this to guests.

I would opt to not add the egg, I don’t like eggs. That being said, my husband said he liked the taste they added.

Beautiful presentation, fabulous taste!

EAST INDIAN RICE RING

1/2 Cup Onion Slices

1/4 Cup Slivered Almonds

1/4 Cup Butter

1/2 Cup Raisins

6 Cups Hot Cooked Rice

Sieved Hard Cooked Egg Yolk

Shredded Coconut

Cook onion and almonds in butter until golden. Add raisins and heat through till they puff. Add to rice and mix lightly. Place in a 1 1/2 Quart ring mold. Unmold on a platter. Place curry in the center. Top with egg yolks and coconut.