Orange Persian Rice

Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida.
- Ready In:
- 35mins
- Serves:
- Units:
10
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ingredients
- 2 tablespoons butter
- 1 1⁄3 cups uncooked rice
- 1 teaspoon salt
- 3⁄4 cup raisins
- 1⁄8 - 1⁄4 teaspoon red pepper flakes
- 1 inch piece gingerroot (grated or finely minced)
- 2 cups chicken broth
- 1 cup orange juice
- 1 tablespoon fresh parsley (chopped ~ OPTIONAL)
- 1 tablespoon grated orange zest (zest navel oranges before juicing)
- 1⁄4 cup almonds (slivered and toasted)
directions
- Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
- Add rice, stirring constantly until rice is lightly browned.
- Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
- Bring to boil; reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Add fresh parsley (optional), grated orange zest, and toasted almonds.
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RECIPE MADE WITH LOVE BY
@KerfuffleUponWincle
Contributor
@KerfuffleUponWincle
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"Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida."
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What a deliciously fragrant rice dish and so beautiful. Served this alongside some roast chicken and it was such a wonderful meal. I used golden raisins and I also used some fresh squeezed orange juice from oranges given to me by my neighbor. I will definitely make this delicious rice dish again. : ) Made for the Sweet December tag game.1Reply
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