Indian Rice

• 2 tablespoons butter
• 1/4 cup finely chopped onions
• 1 cup converted rice (parboiled, like Uncle Ben's)
• 1 1/2 cups fresh or canned chicken broth
• 1/4 cup golden raisins
• 1 teaspoon grated lemon
• 1 bay leaf
• 1/2 teaspoon stem saffron
• 1/4 teaspoon Tabasco
• Salt and freshly ground pepper

1. In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter and add onions.
2. Cook, stirring, until wilted.
3. Add rice and cook, stirring, about 30 seconds.
4. Add broth, raisins, lemon, bay leaf, saffron, Tabasco, salt and pepper.
5. Bring to a boil.
6. Simmer over low heat for 17 minutes.
7. Uncover and remove bay leaf.
8. Add remaining butter and stir to fluff the rice well.

butter, onions, rice, chicken broth, golden raisins, lemon, bay leaf, stem saffron, tabasco, salt

Taken from cooking.nytimes.com/recipes/4798 (may not work)