Sweet Rice With Orange Rind

• 2 cups rice, long grain
• 2 carrots, medium
• 4 tablespoons butter, unsalted
• 1 orange peel, all, no pith
• 1 cup sugar
• 1/2 cup almonds, blanched & slivered
• 1/2 teaspoon saffron or 1/4 teaspoon yellow liquid food coloring
• 2 tablespoons golden raisins
• 3/4 teaspoon salt

1. Wash the rice in several changes of water and drain.
2. Put in bowl with 5 cups water and soak for 1 hour.
3. Drain in a sieve set over a bowl.
4. Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips.
5. Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.
6. Add carrots & stir for 5 minute.
7. Remove carrots with slotted spoon & set aside. Put pot aside as well.
8. Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water.
9. Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.
10. Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.
11. In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.
12. Bring to a boil, reduce & simmer gently for 30 min., stirring often.
13. Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.
14. Preheat oven to 325u0b0.
15. Return pot with butter to medium heat & add drained rice.
16. Stir & fry for 5 min., reducing heat if it sticks.
17. Add 2 2/3 c water & the salt.
18. Stir gently & cook until the water has evaporated.
19. Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.
20. Stir the rice gently to mix before serving.

rice, carrots, butter, orange peel, sugar, almonds, saffron, golden raisins, salt

Taken from www.food.com/recipe/sweet-rice-with-orange-rind-510477 (may not work)