Orange Flavored Rice Recipes

Steps:

• 1. Melt butter in deep saucepan.
• 2. Add celery and onion; cook until onion is tender, but not brown.
• 3. Stir in orange rind and juice; bring to a boil.
• 4. Add cooked rice, salt and thyme; mix just enough to moisten all the rice.
• 5. Remove from heat; cover and let stand several minutes.
• 6. Fluff with fork before spooning into center of crown roast of pork, or serve with baked ham or Hawaiian-style chicken.

Steps:

• Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

Steps:

• In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender.

Steps:

• Remove zest from orange using the smallest holes on a box grater, and set aside. Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and set aside. Squeeze juice from membranes over sections before discarding.
• Place the Arborio rice, milk, reserved orange zest, lemon zest, vanilla bean and seeds, salt, and sugar in a medium saucepan, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the rice is tender and most but not all of the liquid has been absorbed, 20 to 25 minutes. Stir in the heavy cream. Remove the vanilla bean, and serve the pudding in small bowls garnished with orange sections.

Steps:

• Preheat oven to 350 degrees.
• Mix the rice, celery, onion, butter, orange peel and salt together and pour into a buttered 1-quart casserole dish.
• In a saucepan, heat the orange juice and water together to boiling.
• Add the orange juice mixture to the casserole dish and stir.
• Cover and bake about 45 minutes or until the rice is fluffy and tender.
• Toss with a fork and sprinkle with chopped parsley or slivered almonds.

Steps:

• Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice.
• Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes.
• Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

Steps:

• 1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
• 2. Grate the zest of 1 orange. Peel all the oranges, divide them into sections, and refrigerate until ready to serve.
• 3. Combine the orange zest, milk, and sugar in a saucepan and heat over high heat to a boil.
• 4. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice does not stick, for 30 minutes.
• 5. Remove the rice from the heat, add the orange marmalade, stir well, and let cool. Refrigerate until ready to serve.
• 6. To serve, surround each serving of rice pudding with orange sections.

Steps:

• Remove the zest from the orange and measure out up to 2 tablespoons, if desired. Mince and set aside.
• To garner the maximum amount of juice from your oranges, with a sharp knife pierce the oranges about 5-6 times and microwave for 30 seconds.
• Juice the orange and measure out 3/4 cup; more or less according to your preference. You may need to juice another orange if two oranges don't yield enough juice. Remember that for 2 cups of rice you will need 4 cups of liquid (water/orange juice) in whatever ratio you choose.
• Place the rice in a pan along with the water, salt and orange juice. NOTE: *Important to stir in the orange zest at the end of the cooking time. DO NOT add the zest in with the rice while it is cooking or the rice will turn bitter.
• Cover pan, bring to a boil, reduce heat and simmer about 20-25 minutes or until liquid is absorbed.
• Remove pan from stove; fluff rice with a fork and stir in the zest. Let stand covered for a few minutes then serve.
• Garnish with orange slices if desired.

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.