Chardonnay Rice with Golden Raisins

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If you are looking for a new, refreshing rice dish, this is it!!

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This sounds very unique and delicious. I can't wait to try it. Seeing Iluvaboxer's comment gives me the idea to use "par-boiled" rice. It never sticks and does not foam up with the starch. I have used Minute Rice in other dishes and there is a flavor that I don't enjoy, so I don't think I would use the Minute Rice. My question is when you add the raisins do you discard the wine they were soaking up in?....or add it to the cooked rice dish for added flavor? Any suggestions?

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After I saw this on "Wine Party," I knew I had to try this. I would say that it was almost perfect except that the rice (since it was not drained was very sticky and starchy. I realize that the key is that it was cooked in the Chardonnay and to rinse would wash off some of the flavor, but, once I try it this way, I will let you know. Maybe it was supposed to be minute rice? Oh, well, it still was yummy!!