4 T. oil

2 c. rice

3 ¾ c. cold water

1 T. minced onion

2 t. salt

2 T. butter or margarine

¾ c. grated, unsweetened coconut

1 lb. crawfish tailmeat, chopped

1/2 c. chopped salted peanuts

1 t. curry powder

2 T. minced parsley

In a heavy pot combine the oil, rice, water, onion and salt. Stir once, bring to a boil. Reduce heat and cover. Cook 25-30 minutes or until water is absorbed and rice is cooked. Do not lift cover or stir while cooking. Melt butter or margarine in skillet. Add coconut and cook, stirring, until lightly browned. Stir in crawfish, curry and peanuts. Add parsley. Combine half of coconut-crawfish mixture with cooked rice. Place in serving dish and sprinkle remaining coconut-crawfish mixture on top. Serves 8-10.