*  Exported from  MasterCook  *

                             MANDARINE RICE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Stephen Ceideburg
200       ml           Raw rice
550       ml           Water
  1                    Carrot
  2       tb           Olive oill
  2                    Mandarines, zest and juice
 40       g            Slivered almonds
100       g            Sugar
    1/2   ts           Saffron threads
  1       tb           Sultanas

 This celebratory rice dish is a little fiddly to make
 the first time, so save it for a weekend when you feel
 like cooking. Its sweetness marries very well with
 savoury foods, from the Middle Eastern braised lamb
 dishes for which it was devised to Indian curries and
 South-East Asian coconut curries.

 Wash 200 mL rice in several changes of water until the
 water runs clear. Then soak the rice in 550 mL water
 for about an hour. Drain in a sieve.

 Cut 1 carrot into fine diagonal slices, then julienne
 the slices. In a large pot which can go from stove top
 to oven, heat 2 tablespoons of olive oil and cook the
 carrots, stirring, until they are golden, then remove
 from the oil (reserving the oil in the pot) and drain.

 In a saucepan, make a syrup. Zest 2 mandarines then
 juice them and make the juice up to 150 mL with water.
 Add both zest and liquid to the saucepan, together
 with 40 g slivered almonds, 100g sugar and half a
 teaspoon of saffron threads. Bring to the boil and
 cook gently for about half an hour, stirring often,
 then add carrots and a tablespoon of sultanas and
 cook, stirring, for a few minutes more. The syrup
 should be quite thick but not burnt. Remove from the
 heat.

 In the carrot pot, reheat the oil and stir in the
 drained rice until it is transparent. Add 230 mL
 boiling water and stir gently over a low heat till the
 water has almost gone. Cover the rice with the syrup,
 put on the lid and bake in a 160-170 degree C oven for
 half an hour. Uncover, stir to mix and serve.

 From an article by Meryl Constance in the Sydney
 Morning Herald, 6/29/93. Courtesy, Mark Herron.



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