Curried Rice

Melt butter in a large pot or rice cooker over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

Stir in the curry powder and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the uncooked rice to the pot and stir well to coat with the butter and curry mixture. Toast the rice for 2 minutes, stirring occasionally.

Pour in the water and add the vegetarian bouillon cubes, stirring until the cubes dissolve completely.

Bring the mixture to a boil over medium-high heat, then stir in the raisins.

Reduce heat to low, cover the pot tightly with a lid, and simmer until the rice is tender and all liquid is absorbed, 18-20 minutes for white rice or 25-30 minutes for brown rice.

Remove from heat and let the rice rest, covered, for 5 minutes to allow the grains to firm up.

Fluff the rice with a fork, breaking up any clumps, and transfer to a serving dish.