This elegant Mandarin Rice dish transforms simple grains into a vibrant side that bridges the gap between sweet and savory. The aromatic infusion of saffron threads lends a golden hue and earthy depth, while the bright zest and juice of fresh mandarines cut through the richness of the olive oil. Tender carrots add a subtle crunch and sweetness, complemented by plump sultanas and toasted slivered almonds for texture. It is a versatile accompaniment that pairs beautifully with roasted lamb, spiced curries, or grilled vegetables. Perfect for holiday tables or special weekend dinners, this recipe brings a touch of Middle Eastern and Asian flair to your kitchen with minimal effort and maximum flavor.
Mandarine Rice
Description
This elegant Mandarin Rice dish transforms simple grains into a vibrant side that bridges the gap between sweet and savory. The aromatic infusion of saffron threads lends a golden hue and earthy depth, while the bright zest and juice of fresh mandarines cut through the richness of the olive oil. Tender carrots add a subtle crunch and sweetness, complemented by plump sultanas and toasted slivered almonds for texture. It is a versatile accompaniment that pairs beautifully with roasted lamb, spiced curries, or grilled vegetables. Perfect for holiday tables or special weekend dinners, this recipe brings a touch of Middle Eastern and Asian flair to your kitchen with minimal effort and maximum flavor.Ingredients
Directions
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Wash 200 mL raw rice in several changes of water until the water runs clear.
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Soak the washed rice in 550 mL water for about an hour, then drain in a sieve.
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Cut 1 carrot into fine diagonal slices, then julienne the slices into thin strips.
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In a large oven-safe pot, heat 2 tablespoons of olive oil over medium heat.
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Add the julienned carrots to the hot oil and cook, stirring frequently, until golden brown.
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Remove the carrots from the pot, reserving the oil, and set aside to drain.
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Zest 2 mandarines, then juice them and add enough water to make 150 mL of liquid.
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In a small saucepan, combine the mandarin zest, mandarin liquid, and 100 grams of sugar.
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Heat the mixture over low heat, stirring until the sugar dissolves to form a syrup.
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Crumble the saffron threads into the warm syrup and stir to infuse color and flavor.
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Add the drained rice to the reserved oil in the large pot and stir-fry for 2 minutes.
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Pour the saffron-infused mandarin syrup over the rice and stir to combine.
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Add the 550 mL water used for soaking (or fresh water if discarded) and bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
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Fold in the cooked carrots, sultanas, and slivered almonds just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 673kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 68mg3%
- Total Carbohydrate 143g48%
- Dietary Fiber 2.2g9%
- Sugars 26.6g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This celebratory rice dish is a little fiddly to make the first time, so save it for a weekend when you feel like cooking.
Its sweetness marries very well with savoury foods, from the Middle Eastern braised lamb dishes for which it was devised to Indian curries and South-East Asian coconut curries.
To toast the almonds for extra crunch, heat them in a dry pan over medium heat for 2-3 minutes until golden before adding to the rice.
If you cannot find fresh mandarines, clementines or tangerines work as excellent substitutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
