From Madhur Jaffrey. Doesn't this sound like a wonderful Thanksgiving or Christmas side? Prep time doesn't include soaking the rice.
Provided by Elisabetta47
Categories Rice
Time 1h40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388.7, Fat 10.6, SaturatedFat 4.1, Cholesterol 15.3, Sodium 309.6, Carbohydrate 69.1, Fiber 2.2, Sugar 27.6, Protein 5.3
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