1/3 c. butter
1 c. long grain rice, uncooked
1 clove garlic, minced
2 1/2-3 c. beef bouillon
1/4 c. raisins
2 tbsp. toasted slivered almonds

In a heavy skillet, place butter, rice and garlic. Saute until rice turns orange. Remove from heat and add bouillon. Cover with tight fitting lid. Simmer 45-50 minutes or until liquid is absorbed and rice is tender. (check pilaf after 30 minutes of cooking and add more bouillon if needed.) Remove from heat, uncover, sprinkle with raisins and almonds. Serves 4.