Sweet Rice With Orange Rind Food

ORANGE-FLAVORED RICE

Steps:

• Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

ORANGE RICE

Steps:

• In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender.

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

ORANGE PERSIAN RICE

Steps:

• 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.

SWEET RICE WITH ORANGE RIND

Steps:

• 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.