let’s enjoy fruit in our rice. I first read about orange rice in The World Cookbook for Students. Apparently, this is a popular side dish in parts of Trinidad and Tobago. And for good reason.
When cooked with orange juice, rice becomes sweet, tangy, and makes the perfect complement to spicy food. Now. There is nothing subtle about replacing all the water with O.J., so if you’d like to start off with something more mild, try using half water (or broth) and half O.J.
| Servings |
| 6-8 people |
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let’s enjoy fruit in our rice. I first read about orange rice in The World Cookbook for Students. Apparently, this is a popular side dish in parts of Trinidad and Tobago. And for good reason.
When cooked with orange juice, rice becomes sweet, tangy, and makes the perfect complement to spicy food. Now. There is nothing subtle about replacing all the water with O.J., so if you’d like to start off with something more mild, try using half water (or broth) and half O.J.
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Ingredients
- 4 cups orange juice (fresh), with pulp
- 2 cups white rice
- 2 Tbsp butter
- orange zest , for garnish
Servings: people
Units:
Instructions
- Juice a mountain of oranges or… keep it simple and use O.J. from the bottle (with pulp, please).
- Next, melt some butter in a medium saucepan and stir in the rice. Cook several minutes over high heat until the rice is very hot. Meanwhile, season with salt and pepper. Don’t be shy! How much salt you add makes the difference between flat rice and rice nirvana.
- Next, pour on the O.J. If you warmed the rice long enough, it will sizzle and sputter as the liquid hits the hot grains. Bring the mixture to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed. This will take longer than regular rice because we made it with O.J. instead of water. Mine took 25+ minutes, but cooking times may vary. NOTE: If you use 50% OJ and 50% water, cooking time will be more like 16-20 minutes.
- Remove from heat and let sit another ten minutes. When you return, uncover the rice, fluff and serve with a little grated orange zest or perhaps a sprinkling of green onion, cilantro, or thyme.