Howard's persian sweet rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Zest (peel) of 1 orange |
| 1 | x | Juice of 1 orange |
| 1 | cup | Rice |
| 1 | x | Water to add to orange |
| 1 | each | Raw carrot |
| 1 | x | Juice to make 1.5 c |
| 1 | x | 1 or 2 T Raisins |
| 1 | x | 2 or 3 T Almonds (any form |
| ½ | cup | Sugar |
| 1 | x | Blanched almonds, whole, |
| ½ | teaspoon | Salt |
| 1 | x | Slivered, halved, etc.) |
| 3 | tablespoons | Butter or oil |
Directions
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 1½ 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.