Rice Amandine with Raisins
Source: 60 Minute Gourmet

As with all rice dishes - this rice dish could accompany any meat, poultry, fish or shellfish dish that has a good, smooth sauce.

1 Tbsp butter
1/3 cup onion, finely chopped
1 cup rice
2 Tbsp white or black raisins
1/4 cup blanched almonds - you may substitute pine nuts, or shredded coconut
1 1/2 cups chicken stock or canned broth
salt & pepper

Melt the butter in a small saucepan and add the onion. Cook stirring, until wilted. Add the rice, raisins and almonds and stir. Add the broth and salt & pepper to taste. Bring to a boil. Cover and simmer 17-20 minutes or until rice is tender and all liquid is absorbed. Serves 4

Variations:
Rice with raisins and pine nuts (pinon nuts): Make as above, cooking 1/2 teaspoon finely minced garlic with the onion. Increase the raisins to 1/4 cup and omit the almonds. When rice is cooked, add another 1 Tbsp butter and 1/4 cup pine nuts and fluff the rice.

Rice with raisins and coconut:
Omit the onions and almonds. Place the rice, raisins and broth in a
saucepan and add 1/4 cup dried, shredded coconut. Bring to a boil, then cover and simmer for 20 minutes. Fluff in 2 Tbsp butter before serving, if desired.