1 c. long grain rice (uncooked)
1 c. seedless raisins, well washed
1 tbsp. butter
6 cloves (whole)
2 small pieces cinnamon
1 tsp. salt
1 tsp. caraway seeds (optional)
1/2 tsp. turmeric (optional)
2 c. hot water

Sort, wash and soak the rice for 1 hour. Heat the butter in a heavy, large skillet. Add the cloves and cinnamon and, if desired, the caraway and turmeric. Keep the heat very low and fry these only for a minute or two. Then add the washed and drained rice, salt and raisins. Mix and fry gently for a few minutes, stirring all the time. Next add the hot water. Mix thoroughly and bring to a boil quickly. Turn the heat very low and cook either on the stovetop or better still in the oven at 350°F for 30 minutes with the lid on.