Fragrant orange rice

Yield: 4 servings

Measure Ingredient
350 grams Basmati rice; well washed
1 tablespoon Sunflower oil
1 large Onion; chopped
4 \N Bay leaves
1 \N 5 cm piece cinnamon stick; split
4 \N Whole star anise
2 tablespoons Desiccated coconut
1 small Orange; washed and blended
\N \N ; or chopped to a
\N \N ; pulp
\N \N Juice and grated rind of 2 lemons
600 millilitres Water
\N \N Salt and freshly ground black pepper

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.

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