Recipe taken from May 1999 issue of Food & Wine.

Ingedients:

1 tablespoon unsalted butter
1 small onion, finely chopped
1 cup basmati rice
1 1/4 cups chicken stock or canned low-sodium chicken broth
1/2 cup fresh orange juice
1 tablespoon finely chopped golden raisins
2 teaspoons minced fresh ginger
1 teaspoon finely grated orange zest
Pinch of salt

Melt the butter in a medium saucepan. Add the onion and cook over moderate heat until softened but not browned, about 4 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the stock, orange juice, raisins, ginger, orange zest and salt and bring to a boil. Cook, covered, over low heat for 18 minutes. Fluff the rice with a fork, cover and let rest for 5 minutes before serving.