1 1/4 cups chicken stock or canned low-sodium chicken broth
1/2 cup fresh orange juice
1 tablespoon finely chopped golden raisins
2 teaspoons minced fresh ginger
1 teaspoon finely grated orange zest
Pinch of salt
How to Make It
Melt the butter in a medium saucepan. Add the onion and cook over moderate heat until softened but not browned, about 4 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the stock, orange juice, raisins, ginger, orange zest and salt and bring to a boil. Cook, covered, over low heat for 18 minutes. Fluff the rice with a fork, cover and let rest for 5 minutes before serving.
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