1 tbsp. butter
1 onion, finely chopped
1/2 tsp. curry powder
3/4 cup long grain rice
14 oz. can unsweetened coconut milk
Salt and freshly ground black pepper (optional)

Makes 4 Servings

Recipe from Chatelaine Cook Book 

In a large saucepan, melt the butter over med. heat.  Add the onion and curry powder and sauté for 5 min. until the onion is soft.  Then, stir in the rice until coated with butter.

Vigorously shake the can of coconut milk.  Then, add the entire contents to the rice and stir until evenly blended.  Increase heat and bring the mixture to a boil.  Cover, reduce heat to low and simmer gently for 15 to 20 min. until the coconut milk is absorbed.  Add salt and pepper, if you wish.