3 cups chicken stock
1 1/2 cups long grain rice uncooked
4 tbsps vegetable oil
2/3 cups golden raisins
1/2 teaspoon tumeric
1/2 teaspoon curry powder
3 tbsps soy sauce
Bring stock to boil in 1-quart saucepan. Combine remaining ingredients in medium saucepan. Pour in stock. Cover and cook over low heat 20 minutes or until all liquid is absorbed and rice is tender.