Heat the oil in a 2-quart saucepan over medium heat.
Add the onion and cook, stirring frequently, until softened, 2 minutes.
Add the rice and stir to coat in the oil. Add 2-1/4 cups water.
Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes.
Let sit for 5 minutes before fluffing with a fork.
Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
Stir the raisins and parsley into the cooked rice