Sweet Rice With Orange Rind - cooking recipe

Ingredients

2 cups rice, long grain
2 carrots, medium
4 tablespoons butter, unsalted
1 orange peel, all, no pith
1 cup sugar
1/2 cup almonds, blanched & slivered
1/2 teaspoon saffron or 1/4 teaspoon yellow liquid food coloring
2 tablespoons golden raisins
3/4 teaspoon salt

Preparation

Wash the rice in several changes of water and drain.
Put in bowl with 5 cups water and soak for 1 hour.
Drain in a sieve set over a bowl.
Peel carrots & cut into 1/8\" diagonal slices, then slice lengthwise into 1/8\" julienne strips.
Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
Add carrots & stir for 5 minute.
Remove carrots with slotted spoon & set aside. Put pot aside as well.
Cut orange peel into 2\" by 1/8\"strips & put in pot with 4 cups water.
Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
Bring to a boil, reduce & simmer gently for 30 min., stirring often.
Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
Preheat oven to 325\u00b0.
Return pot with butter to medium heat & add drained rice.
Stir & fry for 5 min., reducing heat if it sticks.
Add 2 2/3 c water & the salt.
Stir gently & cook until the water has evaporated.
Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
Stir the rice gently to mix before serving.