Oranges rice

0 from 0 votes
Recipe by Damaris Beems Course: SidesCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

25

minutes
Total time

35

minutes

A delicious rice dish to complement your vegetable dish(es) is such a feast. It’s an extra need to have to in a vegan menu. This rice is really deliciously light, subtle, tasty. And also a nice picture.

Ingredients

  • 350 gram basmati rice

  • 2 nice ripe juicy oranges

  • 1 tea spoon cardamom seeds

  • 10 cloves

  • 2 eetlepels raw sugar

  • 2 onions

  • 50 gram cashew nuts or white almonds

Preparation

  • Let the rice soak briefly in plenty of water.
    Meanwhile, finely chop the onions.
    Peel the oranges thinly.
    Fill a pan with 850 ml of water, add the orange peel and the sugar. Bring the water to a boil.
    Gently fry onions in a heavy-bottomed pan. Add the cardamom seeds and cloves. Drain the rice and put it in the pan with the onions. Then add the boiling water with the orange peels as well. Stir well and let the rice cook for about 10 minutes.
  • Meanwhile cut the oranges into small pieces.
    Fry the cashew nuts and almonds in a pan with a little butter.
    After 10 minutes, turn off the heat under the rice. Let the rice wait for another 10 minutes.
    Put the rice in a bowl. Arrange the orange segments nicely on the outside in a circle.
    Put the nuts in the center of the bowl.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook

2 Comments

  1. Damaris Rose

    Hello,
    So thrilled to find this website, totally by accident, because we share the same unusual first name!
    I am looking forward to trying some of your recipes. Would you be able to post this “oranges rice” one in English?
    Thank you so much.

    Reply
    • Damaris Beems

      Hi Damaris 😉 – funny that you stumbled upon me with a similar name. And thank you, because this recipe should have been in English a long time ago. And I never knew I totally forgot to translate it. Whilst this is one of my favorites. Anyway, enjoy making it, serving it and eating it. See you back soon?

      Reply

Submit a Comment

Your email address will not be published.