1/2 c. (1 stick) butter
1 c. long grain rice
1/4 c. chopped onion
1 clove garlic, crushed
1/4 c. cognac
2 1/2 c. chicken stock
1 tsp. salt
1/2 tsp. allspice
1/8 tsp. cinnamon
1/2 c. white raisins
1/2 c. slivered almonds
2 tbsp. melted butter

Melt butter in deep heavy skillet. Stir in rice and cook over moderate heat until grain is well coated. Add onion and garlic. Cook, stirring constantly until onion is limp but not brown. Add cognac and cook until it has almost evaporated. Add 1 1/2 cups chicken stock, salt, allspice and cinnamon, cover and cook 30 minutes. Remove from heat, add raisins and almonds.

This freezes well. If you freeze the pilaf, thaw, add remaining chicken stock, and bake at 325 degrees for 40 minutes. Stir in melted butter and bake uncovered an additional 15 minutes.