Sweet Rice With Orange Rind

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“From Madhur Jaffrey. Doesn't this sound like a wonderful Thanksgiving or Christmas side? Prep time doesn't include soaking the rice.”
1hr 40mins

Ingredients Nutrition

  • 2 cups rice, long grain
  • 2 carrots, medium
  • 4 tablespoons butter, unsalted
  • 1 orange peel, all, no pith
  • 1 cup sugar
  • 12 cup almonds, blanched & slivered
  • 12 teaspoon saffron or 14 teaspoon yellow liquid food coloring
  • 2 tablespoons golden raisins
  • 34 teaspoon salt


  1. Wash the rice in several changes of water and drain.
  2. Put in bowl with 5 cups water and soak for 1 hour.
  3. Drain in a sieve set over a bowl.
  4. Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips.
  5. Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
  6. Add carrots & stir for 5 minute.
  7. Remove carrots with slotted spoon & set aside. Put pot aside as well.
  8. Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water.
  9. Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
  10. Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
  11. In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
  12. Bring to a boil, reduce & simmer gently for 30 min., stirring often.
  13. Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
  14. Preheat oven to 325°.
  15. Return pot with butter to medium heat & add drained rice.
  16. Stir & fry for 5 min., reducing heat if it sticks.
  17. Add 2 2/3 c water & the salt.
  18. Stir gently & cook until the water has evaporated.
  19. Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
  20. Stir the rice gently to mix before serving.

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