Fragrant orange rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Basmati rice; well washed |
| 1 | tablespoon | Sunflower oil |
| 1 | large | Onion; chopped |
| 4 | Bay leaves | |
| 1 | 5 cm piece cinnamon stick; split | |
| 4 | Whole star anise | |
| 2 | tablespoons | Desiccated coconut |
| 1 | small | Orange; washed and blended |
| ; or chopped to a | ||
| ; pulp | ||
| Juice and grated rind of 2 lemons | ||
| 600 | millilitres | Water |
| Salt and freshly ground black pepper | ||
Directions
1 Soak the rice in cold water for 20 minutes, drain and rinse well under cold running water. Heat the oil in a pan and fry the onion for 5-6 minutes until golden brown. Add the bay leaves, cinnamon, star anise and coconut and gently cook for a further minute.
2 Add the orange pulp to the pan with the lemon juice and rind and stir in the rice. Cook for three minutes, pour in the water and season well.
3 Bring the contents of the pan to the boil and simmer for 10-12 minutes or until the liquid has been absorbed and the rice is just tender.
4 Turn off the heat and cover the pan with a tight-fitting lid. Allow the rice to stand for 2-3 minutes. Just before serving, separate and fluff up the rice with a fork.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.