- Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; sauté 7 to 9 minutes, stirring frequently.
- Carefully spoon mixture into blender or food processor. Add one can broth to vegetables; blend but don't puree.
- Return mixture to stockpot; add two remaining cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.
*Courtesy of USA Rice Federation.