Wild Rabbit Pie with Pinion Rice and Raisins

Arrange the rabbit and split it in half, then cook with water and salt.
Crush the garlic and onion in the mortar.
When the rabbit is cooked, shred it and season it with crushed garlic and onion, thyme, bay leaves and coriander. Let it stand overnight.
The next day, prepare the tender dough, well worked with the indicated ingredients, leaving it to rest for about ½ hour.
Then stretch the dough on a smooth surface. Place the slice of bacon and a little margarine over the dough and, on top, the shredded and boned rabbit. Roll and bake the pie in the oven at 200ºC for 20 minutes.
In the meantime, prepare the rice.
Toast the pine nuts in the pan with a little butter, taking care to stir them so that they are with a homogeneous toast.
Apart, fry the rice in olive oil until golden.
When the rice is golden, pour the roasted raisins and pine nuts. Add the boiling water and boil for 5 minutes.
Season with salt to taste, flavor with a little saffron and cover the pan well for the rice to open.
Put the rice on a tray and bake for 10 minutes, covered with aluminum foil.
Serve the rabbit pie, accompanied with raisins and pine nuts rice, which should be very loose.