2 medium onions, chopped

2 cups uncooked long grain white rice (480 gm)

2 cups chicken stock (500ml)

1 cup raisins (125 gm)

1/4 cup butter or margarine (65gm)

4 tsp curry powder (20ml)

2 cups orange juice (500ml)

1 tsp salt (5ml)

Melt the butter in a heavy saucepan, then sauté the onion till soft and golden.
Stir in curry powder and rice and cook 2 minutes longer, stirring constantly.
Add orange juice, chicken stock, salt and raisins - stir well and bring to a boil.
Reduce heat, and cover. Simmer for 30 minutes on low heat.

Fluff up with a fork before serving.