Recipe | Vege
Orange Sultana Rice

Serve with chicken breasts in curry-cream sauce

200 g rice

1 cup fresh orange juice, strained

1 cup water

1 cinnamon stick

45 g sultanas

1/2 teaspoon salt

1 teaspoon finely grated citrus rind

  • Put in sauce pan

  • Bring to boil

  • Stir once.

  • cover

  • Simmer on lowest heat for 25-30 minutes (don’t look or stir)

  • Remove cinnamon stick

chopped parsley

  • fork into rice