Rinse the long-grain rice under cold water until the water runs clear.

In a medium-sized pot, heat the oil over medium heat. Add the finely chopped onion and sauté until translucent, about 2-3 minutes.

Add the minced garlic and cook for an additional minute.

Stir in the curry powder and cook for about 30 seconds until it’s fragrant.

Add the rinsed rice to the pot, stirring to coat the grains in the aromatic oil and spices.

Pour in the vegetable or chicken broth, adding salt to taste. Bring the mixture to a boil.

Once boiling, reduce the heat to a low simmer, cover, and cook for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.

In the last few minutes of cooking, sprinkle the raisins over the rice, then fluff everything with a fork once done.

Let it rest covered for another 5 minutes.

Taste and adjust seasonings if needed. Garnish with fresh cilantro if desired before serving.