From A Taste of Puerto Rico by Yvonne Ortiz Servings6

2 tablespoons corn oil
4 cups water or chicken stock
1 teaspoon salt
2-1/2 cups parboiled long-grain rice
2 tablespoons butter
1/2 cup shredded carrot
1/2 cup chopped cilantro
1/4 cup golden raisins (optional)

Bring the oil, water, and salt to a boil in a saucepan with a tight-fitting lid. Add the rice and reduce the heat to a simmer. Cook until the liquid evaporates. Turn the heat to low and cook, covered, for another 10 minutes. Stir the rice to make it fluffy. Melt the butter in a saucepan. Add the rice, carrot, and cilantro. Cook over medium heat until the carrot and cilantro are slightly wilted. Add the raisins, if desired. Toss the mixture with rice.