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Rice with spinach and poached egg

1.
Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit.
2.
Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.
3.
Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.
4.
Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.
5.
Add the spinach, salt and pepper and cook for a few more minutes.
6.
Add the rice to the frying pan, followed by the pine nuts and raisins.
7.
Cook for a few more minutes over low heat to blend all the flavors together
8.
Serve as 4 individual portions with a poached egg on top.