Caribbean Madras Rice

• 3 tablespoons vegetable oil
• 1 cup finely chopped onion
• 3 cups extra long-grain white rice
• 5 cups hot chicken stock
• 1/3 cup raisins
• 1/2 cup drained crushed pineapple
• 1/3 cup grated coconut
• 1 teaspoon salt
• fresh ground black pepper, to taste

1. Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, saute the onions until soft, about 10 minutes.
2. Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
3. Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.

vegetable oil, onion, white rice, chicken, raisins, pineapple, grated coconut, salt, fresh ground black pepper

Taken from www.food.com/recipe/caribbean-madras-rice-367845 (may not work)