Orange Rice

I do not think this dessert is strictly Thai. although I did have it for the first time when I was in Bangkok. I have searched for the recipe, many times, and eventually found it on p.134 of *The Margaret Fulton Cookbook.

It is a delightfully tasty, and 'easy-as-pie' dessert.

Orange Rice is one of those simple desserts, which anyone, who can cook rice, can prepare - in minutes.



Ingredients:

1 cup x Rice - Thai Jasmine, or Basmati - per person.
½ cup x Orange Juice - plus 2 tbspns more, for after the cooking. I squeeze my own.
1½ cups x Water
1 oz x Butter, or Margarine
½ cup x Sugar
1 tbspn x Grated Orange Rind


Method:

Rinse the Rice and drain it. Just once, is enough.
In a small saucepan, bring the Water to the boil. When boiling, add the Sugar and Orange juice - stirring well, to combine. Add this liquid mixture to your Rice Cooker and mix with the Rice. Start the cooking.

When the Rice Cooker stops the cooking, I allow it to sit for 5 minutes on 'warm'. Then, add the couple of tablespoons of Orange juice not used in the cooking, and the Orange Rind. Stir in and allow to cool.

This is delicious on its own, or with some whipped cream, or ice cream. I might even suggest some candied Orange Peel, too! Mmmm.


* The Margaret Fulton Cookbook - © - Originally Published by Paul Hamlyn Pty Ltd. 1968.


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