Shave off the zest from the oranges and blanch them in boiling water for 2 minutes. Refresh in cold water and cut into very thin strips. Reserve. Peel the pith off the oranges and separate the sections, dice. Heat half the butter in a pan, add the rice and cook until translucent. Add 6 1/4 cups water and the raisins. Cook until the rice completely absorbs the liquid. At the end of cooking, add the zest, the slivered almonds, sugar, curcuma and cubes of butter. Stir and serve hot, decorated with the orange sections.
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2 1/2 cups long grain rice
1 cup unsalted butter
2 oranges
1/4 cup raisins
2 tbsp sugar
3/4 cup slivered almonds
2 pinches curcuma
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10
mn
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20
mn
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This rice dish is good to serve with curry, but it is also fine as a dessert.
