First Step:
In a large saucepan fill water more then half full. Bring to boil Add 1 tablespoon of salt. While waiting for the water to boil, wash rice and soak rice in water with lemon juice from 1 lemon.

When water is boiling, drain rice in colander, put in boiling water, stir and bring to a boil stirring from time to time. Boil for 5 minutes. After 5 minutes bite into one grain, it should be "al dente" like pasta, not soft, but nearly so. If it is too hard continue to cook one more minute.

Drain immediately in a colander (sieve) and wash in plenty of water, I put rice back into the saucepan, fill with water and drain again. I continue to do so 2 - 3 times. At the end, leave rice to drain in the sieve over a bowl for a least 2 hours.

Last Step: In a non sticky saucepan melt margarine, and oil. Add the raisins, stir, lower heat, and add the chicken soup powder, granulated garlic, and salt; stir.

Add the rice and mix well. Add the pine nuts, mix again so rice will be well blended with all other ingredients. Cover well. Put on the lowest heat. Mix from time to time until you serve.

Poster's Notes: I prepare rice in the morning and finish the last step 3/4 hour before dinner. Again this preparation is good for working people. You can even prepare a day before and keep in your refrigerator.

My family loves to eat my rice. Whenever we are invited to our in-laws for dinner, I have to bring my rice. My grandchildren calls it "The Rice of Sabbta Rina". (Sabbta in Hebrew is Grandma).

Posted by Rina Perry