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.
