SWEET RICE WITH ORANGE RIND

Steps:

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