Anyways, here is "Cashew Rice Curry" from *The Well-Fed Backpacker*.
I added the raisins and dried tomatoes, and cranked the curry powder
up from a measly 3 _tsp_ to a more assertive 4 _tbsp_.  Vary according
to taste and the strength of your curry!

1) At home, wrap 1 tsp salt and 4 tbsp curry powder in a separate
   packet.  Also pack:

   2 cups quick rice
   handful of dried tomatoes
   handful of raisins
   1/2 cup instant dry milk
   1/2 cup cashew pieces
   3 oz Havarti or Monterey Jack cheeze, grated (about 3/4 cup)

2) In camp:
   * mix the salt and curry powder with a little water to make a paste
   * add 4 cups water, mix well and bring to a boil
   * stir in rice, cover and simmer gently until soft 
   * add dried tomatoes and raisins
   * let mixture simmer until the rice/raisins are soft (~15 min? you
     don't want to absorb all the water!)
   * blend in dry milk, then add nuts and cheese
   * serve when cheese has melted

I s'pose at home you don't have to pack everything into ziploc baggies.
;-)

        Greg