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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. Recipe by: Food & Drink
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 64 (67%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 107.2mg||3 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.2g|
|Protein 1g||1 %|
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Calories per serving: 96
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