2 tbsp. butter
1 tsp. curry powder
2 tsp. ground cumin (optional)
1 1/2 cups long grain rice
4 cups chicken bouillon
3 whole green onions, thinly sliced
 1/2 cup golden raisins
1/2 cup coarsely chopped pecans or almonds, toasted

Makes 6 Cups

Recipe from Chatelaine Cook Book 

Heat the butter and seasonings in a large heavy bottomed saucepan.  Add the rice and stir over med. heat until the rice is evenly coated. Add the bouillon and bring to a boil, stirring often.  Then, cover, reduce heat and simmer until most of the liquid is absorbed, about 45 min.  Remove the saucepan from the heat and stir in the onions, raisins and nuts.  Use immediately to stuff Cornish game hens, or refrigerate for several days for freeze to use later.