Turkey roast curry with rice

A09049 BOW CURRY with RICE INGREDIENTS for 2 PERSONS 30 g of butter, a spoonful of curry satin, half a glass of dry white wine, 2 tablespoons cream, 50 g of Patna rice or parboiled rice, salt.

A roll?Bow? Cook the rice PROCEDURE in lightly salted boiling water, then drain it and divide it in conical molds and press it down well.

Chop the onion and fry it gently in a pan with the butter, the mixture wet browned with the wine.

Add the curry powder and stir well and then pour in the cream and stir again.

Cook to open flame for a few seconds, if the mixture thickens too long with a little water.

Bow cut into slices and place them in the pan with the sauce, cover and let flavour for a few minutes.

Serve slices of Fiocchetto drizzle with sauce and garnish with the rice pudding.