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Name: Fragrant Orange Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 350 g Basmati rice; well washed; 1 5 cm piece cinnamon stick;; 1 lg Onion chopped; 600 ml Water; 1 tb Sunflower oil; 4 Bay Leaves; Juice and grated rind of 2; ; pulp; ; or chopped to a; 2 tb Desiccated coconut; 4 Whole star anise; Salt; 1 sm Orange; washed and blended

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INGREDIENTS

350 g Basmati rice; well washed
1 5 cm piece cinnamon stick;
1 lg Onion ; chopped
600 ml Water
1 tb Sunflower oil
4 Bay Leaves
Juice and grated rind of 2
; pulp
; or chopped to a
2 tb Desiccated coconut
4 Whole star anise
Salt
1 sm Orange; washed and blended

Servings

INSTRUCTIONS

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

NOTES

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Fragrant Orange Rice

350 g Basmati rice; well washed
1 5 cm piece cinnamon stick;
1 lg Onion chopped
600 ml Water
1 tb Sunflower oil
4 Bay Leaves
 Juice and grated rind of 2
 ; pulp
 ; or chopped to a
2 tb Desiccated coconut
4 Whole star anise
 Salt
1 sm Orange; washed and blended

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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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 4 servings

Calories: 96
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 96

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