CURRIED RICE

1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 T olive oil
4 t curry powder
2 C long grain white rice
3 1/4 C water
2 t salt

Cook onion and garlic in oil in a 3-4 quart heavy saucepan over low heat, stirring until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam hold and grains on top appear dry, about 8 minutes. Reduce heat to as low as possible, then cover pan with a tight fitting lid and cook 15 minutes more. Remove pan from heat and let stand, covered for about 5 minutes, then fluff with fork.