Orange Rind Rice

"This is my take on a dish from the book, Madhur Jaffrey's World-of-the-East Vegetarian Cooking. Since the rice has already been cooked you don't have to bake it at all but I thought it gave it a nice dessert flavor. Enjoy!"
 
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Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Melt the margarine in a flame and oven proof dish.
  • Add carrots and stir-fry until lightly browned. Remove carrots and set butter dish aside.
  • In another pan, place 4 cups of water and the orange zest. Bring to a full rolling boil. Drain and rinse under cold water. Place back in pan.
  • Pre-heat oven to 375 degrees.
  • In the pan with the orange, add sugar, almonds and a 1/2 cup of water. Boil. Add carrots, raisins and rice. Stir just enough to break up any clumps in the rice.
  • Transfer to the dish with butter in it, cover and bake for 10-20 minutes.

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Reviews

  1. Too sweet with organic cane sugar in the same amount as splenda plus the raisins I ended up avoiding. I used sweet butter (unsalted) to be healthier and tastier. It was definitely dessert like. Very much like recipe#388929. Made for Visiting Iran(Persia) in June 2012!
     
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RECIPE SUBMITTED BY

I love to cook. I've been a vegan for about a year and a half and I feel so much better. I am collecting a variety of vegan cookbooks through bookmooch.com and I'm having a blast trying all of the recipes.
 
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