Caribbean Madras Rice - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 cup finely chopped onion
3 cups extra long-grain white rice
5 cups hot chicken stock
1/3 cup raisins
1/2 cup drained crushed pineapple
1/3 cup grated coconut
1 teaspoon salt
fresh ground black pepper, to taste

Preparation

Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, saute the onions until soft, about 10 minutes.
Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.