I always have cooked rice sitting in my freezer and if you are new to my blog, just so you know, rice and I go a long way. My romance with rice started the day I could eat solid food. So don’t be surprised if I told you I have an entire Pandora’s box full of rice recipes. This rice recipe particularly, is one of my favorites because the ingredients used in the recipe can seamlessly transition with the change of season. Orange makes it refreshing and light during summer. Cranberries and the warmth of cinnamon do the trick in Autumn. The aroma of this rice during Autumn and Winter permeate through the house and spread so much warmth to my soul. Not only does this dish work well with the transitioning seasons, it can be served as a side with many cuisines. It truly is a ‘dish without borders.’
You my friend will have to try it to know it!
- • Rice (Basmati) — 4 cups, cooked
- • Dried cranberries — 2 tablespoons
- • Butter (salted or unsalted) or ghee — 1 tablespoon
- • Ground cinnamon — 1/4 teaspoon
- • Orange zest — 1/2 teaspoon
- • Orange juice (freshly squeezed) — 1
- • Salt to taste
- Preheat a heavy bottom pan on medium high, add the butter and let it melt.
- Once the butter has melted and the edges of the melted butter turn lightly brown, add the cinnamon (spice of your choice). Give it a stir and let the spice bloom for 30 seconds or so.
- Add the cranberries and sauté them for somewhere between 30 to 45 seconds.
Make sure to keep stirring them, because of the sugar content they tend to burn quickly. - Now add the orange zest and let it release all its essential oils for 30 seconds. You may stir it if you like.
- Then add the orange juice and salt, mix everything together and let the mixture cook and reduce for somewhere between 45 seconds to a minute.
- Turn the flame to a low and add the rice, then give it a stir until the rice is nicely covered in the orange juice.
- Turn the flame back to medium high and sauté the rice for about 2 minutes’ while stirring constantly. The idea here is to flavor the rice and not over cook it. Turn off the flame and your rice is ready to be served.
Bon Appetit!
- • Vegan: Replace butter with avocado oil or any vegan alternative to butter but not olive oil. Olive oil can be very strong in the recipe and corrupt the delicate flavors of orange and cranberries.
- • Cinnamon: Can be replaced with ground cardamom or clove.
- • Cranberries: Can be replaced with raisins or currents.
- • Salt: If using salted butter, be mindful while adding extra salt.
