Wash the rice well in a fine sieve under cold running water, then drain.
Place the rice into a saucepan and cover with 2.5cm/1in cold water. Bring the rice up to the boil over a moderate heat. Once boiling, stir the rice once, then turn the heat to very low and cover it with a tight-fitting lid for ten minutes, or until tender.
Heat the vegetable oil in a frying pan or wok. Add the chicken and garlic and stir-fry for 3-4 minutes.
Add the raisins and tomato and fry for a further three minutes, or until the chicken is golden all over and completely cooked through. Season, to taste, with salt and freshly ground black pepper.
To serve, place the rice onto a plate, top with the chicken stir fry and sprinkle with coriander leaves.