| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice, Desserts | 6 | Servings | ||
INGREDIENTS
| 1 | Zest (peel) of 1 orange | |
| Juice of 1 orange | ||
| 1 | c | Rice |
| Water to add to orange | ||
| 1 | Raw carrot | |
| Juice to make 1.5 c | ||
| 1 or 2 T Raisins | ||
| 2 or 3 T Almonds (any form | ||
| 1/2 | c | Sugar |
| Blanched almonds, whole, | ||
| 1/2 | ts | Salt |
| Slivered, halved, etc.) | ||
| 3 | tb | Butter or oil |
INSTRUCTIONS
1. Remove zest (thinnest part of skin--orange only, as little white as possible) from orange using swivel-bladed peeler. Trim ragged edges off zest, Slice into long, thin strips. Set aside. 2. Squeeze orange to extract juice; strain; add enough water to make 1.5 cups. Set aside. 3. Soak raisins in water to cover, or 1 tbsp. sherry 4. Shred carrot (food processor, hand grater, etc.) Set aside. 5. Melt 2 tablespoons of the butter or oil in the pot to be used to cook rice. Put a light under pot. When oil starts bubbling, add almonds, stir-fry briefly till they brown slightly, remove, set aside. 6. Add remaining batter and carrots. Stir-fry carrots for 2-3 minutes; carrots will absorb all the oil in the pot. 7. Add to pot: water/orange juice mixture, sugar, salt, orange peel. Turn up heat, bring to boil. 8. When mixture boils, add rice; drain carrots, add them.
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