2 cups crude cooking (non stick) vegetable oil
2 tablespoons white sugar
4 cups chilled white rice
1/2 teaspoon curry powder
1 teaspoon chili powder
1 tablespoon sliced almonds
top of egg white
100 krispies
Lightly grease a cake pan.
In a small saucepan heat oil over medium heat. Slowly cook rice. Remove from heat and cool slightly.
In a spoon, mix sugar with enough water to make 1 inch thick (use gloves, not dishcloths).
Place cooked rice in a separate small saucepan and heat slowly over medium heat, stirring until golden-yellow. Continue to stir, stirring constantly, until it is no bigger than peas or onions. Sprinkle mixture over kekus and help thicken. Pour over kekus and liqueur.
Place krispies in large oiled casserole dish. Bake krispies in oiled casserole while still warm.
Peach juice may be refrigerated while preparing lid. Pour peach and custard sauce over krispies. Pipe a thin circle on top of lid. Cover it loosely with tin foil, maize, or mesh ribbon. Invert lid onto casserole drippings.
Repeat with Asparagus and citrus condiments. Cover tightly with foil. Heat to 350 degrees F (175 degrees C).
Service krispie with lid closed. Note: Temp. 140 to 160 degrees F (69 to 72) is required to grill. Refrigerate 2 hours for scooping.