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A visual and culinary knock-out, this pretty East Indian green and gold rice dish will enhance any meal. Studded with golden raisins, also called sultanas, celery and green onions this dish is stunning to see and delicious.

2 1/2 cups chicken broth
1 cup uncooked long grain rice
1/2 cup golden raisins
1/4 cup lemon juice
3 tablespoons chopped crystallized ginger
2 tablespoons butter
1/2 teaspoon curry powder
1/2 teaspoon salt
1/3 cup thinly sliced celery
1/4 cup thinly sliced green onion
2 tablespoons chopped fresh cilantro

1. Bring chicken broth to a boil in a medium saucepan. Add rice, cover, reduce heat and simmer over low heat for 10 minutes.
2. Add raisins, lemon juice, ginger, butter, curry powder and salt; stir to mix. Continue cooking, covered, for 10 minutes more, or until rice is cooked and liquid is absorbed.
3. Remove from heat. Allow to stand for 5 minutes. Transfer to medium bowl; gently mix in celery, green onions and cilantro. Serve immediately.

Makes 4 servings.