Start by bringing the rice, chicken stock and butter to a very gentle boil.

Simmer as gently as possible for about 20 minutes or until the rice has absorbed almost all of the liquid. Do not remove the cover but set the pot aside for 10 minutes.

While the rice rests, in a saute pan on medium heat, add the olive oil and chopped garlic.

Saute 1 minute then add the raisins and grated carrot. (Note: I sometimes add a tbsp of freshly grated ginger root to this recipe and this is where I add it.)

Cook for an additional minute then the salt and pepper and chopped chives. (Other fresh herbs and 1/4 cup chopped toasted almonds can be added at this point if you choose.)

Toss the cooked rice into the saute pan and stir fry for just a couple of minutes to mix everything together before serving.