Howard's Persian Sweet Rice
Categories: Rice | DessertsServes: 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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