Make rice according to package instructions. Cool to room temperature before using.
To make the sauce: Mix olive oil, sugar and lemon.
In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.You can switch to other fresh herbs to your liking in this step. A few suggestions for other fresh herbs would be thyme, basil, cilantro or chives. In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
Rinse grape leaves and pat dry.
Place leaf flat on a large cutting board with the shiny side down and the stem side toward you.
Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
Roll tightly to form a cigar shape.
Place seam side down in a skillet lined with the grape leaves.
Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate. (Heat the water in the microwave for 1-2 minutes. It does not have to be boiling just hot.)
Cover and cook on low to medium heat for about 50 minutes. Do not boil them. You want a low simmer.
Allow dolmas to cool in the pan.
Transfer to a serving platter and refrigerate for about 2 hours before serving.