Rice Pilaf With Golden Raisins

• 2 tablespoons butter
• 1/4 cup finely chopped onions
• 1 cup converted rice
• 4 tablespoons golden raisins
• 1/2 teaspoon ground cumin
• 1 1/2 cups water
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped coriander or parsley

1. Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
2. Add rice, raisins, cumin, water, bay leaf and salt and pepper.
3. Bring mixture to a boil, stirring.
4. Cover pan tightly and simmer 17 minutes.
5. Discard bay leaf.
6. Add coriander and remaining butter.
7. With a fork, distribute butter through the rice.
8. Keep covered in a warm place until ready to serve.

butter, onions, rice, golden raisins, ground cumin, water, bay leaf, salt, coriander

Taken from cooking.nytimes.com/recipes/8400 (may not work)