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Mandarin Rice




Source of Recipe


Internet


List of Ingredients




1 cup raw rice
2 1/3 cups water
2 carrots
2 tablespoons olive oil
2 mandarin oranges, zest and juice
2 ounces slivered almonds
4 ounces sugar
1/2 teaspoon saffron threads
1 tablespoon sultanas or raisins

Wash rice in several changes of water until the water runs clear. Then soak the rice in water for about an hour. Drain in a sieve. Cut 1 carrot into fine diagonal slices, then julienne the slices. In a large pot which can go from stove top to oven, heat 2 tablespoons of olive oil and cook the carrots, stirring, until they are golden, then remove from the oil and drain. Reserve the oil in the pot. In a saucepan, make a syrup. Zest 2 mandarins then juice them and make the juice up to 2/3 cup with water. Add both zest and liquid to the saucepan, together with slivered almonds, sugar and half a teaspoon of saffron threads. Bring to the boil and cook gently for about half an hour, stirring often, then add carrots and a tablespoon of sultanas and cook, stirring, for a few minutes more. The syrup should be quite thick but not burnt. Remove from the heat. In the carrot pot, reheat the oil and stir in the drained rice until it is transparent. Add 1 cup of boiling water and stir gently over a low heat till the water has almost gone. Cover the rice with the syrup, put on the lid and bake in a 325F oven for half an hour. Uncover, stir to mix and serve. Serves 4.



Recipe