Combine rice and water to cover in a large bowl. Scrub rice with hands; drain. Repeat procedure 4 times or until water is no longer cloudy. Soak rice in water to cover 3 hours; drain.
Melt butter in a 4-quart saucepan over medium-high heat; add pasta, and saute 5 minutes or until golden.
Add rice; cook, stirring constantly, 1 minute. Stir in broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Spoon into a serving dish. Drizzle with Almond-Raisin Butter.
This really is such a nice recipe. You don't have to soak the rice 3 full hours -- if you can do at least 30 mins... the rice really does come out nice, fluffy and separated - instead of a sticky mess with no rinsing. The raisins are such a great touch. I love serving this with a plain roasted chicken. Someone asked about Uncle Ben's -- I would not recommend that - but plain long grain rice would work. Basmati is best for it's beautiful slim grains and wonderful nutty flavor.
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