|Cooked salmon/Canned salmon||1 Pound|
|Onion||1 , chopped|
|Butter||1 Ounce (2 Tablespoon)|
|Regular rice||1 Cup (16 tbs) (Raw)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Curry powder||2 Tablespoon|
|Bay leaf||1 , crumbled|
|Heavy cream||4 Tablespoon|
|Hard-cooked eggs||2 , chopped|
Saute 1 chopped onion in 2 tablespoons hot butter until tender.
Stir in the rice, 3/4 teaspoon salt, thyme and boiling water.
Cover and cook on low heat until rice is tender or bake at 350F for 20 to 25 minutes.
Meanwhile, in a small skillet or saucepan saute 1 chopped onion in 3 tablespoons hot butter on low heat.
Stir in curry powder and bay leaf.
Cook 6 or 7 minutes.
Stir in the cream and heat thoroughly.
Flake the salmon and add to the cooked rice mixture.
Stir in the curry sauce and chopped eggs.
Season to taste and reheat thoroughly in a covered pan on low heat or in a covered casserole in the oven.