Sweet Rice With Orange Rind

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READY IN: 1hr 40mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups rice, long grain
  • 2
    carrots, medium
  • 4
    tablespoons butter, unsalted
  • 1
    orange peel, all, no pith
  • 1
    cup sugar
  • 12
    cup almonds, blanched & slivered
  • 12
    teaspoon saffron or 1/4 teaspoon yellow liquid food coloring
  • 2
    tablespoons golden raisins
  • 34
    teaspoon salt
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DIRECTIONS

  • Wash the rice in several changes of water and drain.
  • Put in bowl with 5 cups water and soak for 1 hour.
  • Drain in a sieve set over a bowl.
  • Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips.
  • Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
  • Add carrots & stir for 5 minute.
  • Remove carrots with slotted spoon & set aside. Put pot aside as well.
  • Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water.
  • Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
  • Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
  • In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
  • Bring to a boil, reduce & simmer gently for 30 min., stirring often.
  • Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
  • Preheat oven to 325°.
  • Return pot with butter to medium heat & add drained rice.
  • Stir & fry for 5 min., reducing heat if it sticks.
  • Add 2 2/3 c water & the salt.
  • Stir gently & cook until the water has evaporated.
  • Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
  • Stir the rice gently to mix before serving.
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