Orange Cinnamon Rice

FON 101 French Cuisine, p. 78

6 tablespoons olive oil or unsalted butter

2 cups finely-chopped onion

6 cups basmati or other long-grain rice

12 teaspoons grated orange zest

6 each cinnamon sticks

7 ½ cups water

3 cups fresh orange juice

3 teaspoons salt

In a saucepan, heat the oil or butter and saute the onions over medium heat until soft but not brown. Add the rice and saute 2 minutes longer, stirring occasionally. Add the remaining ingredients and bring to a boil, stirring once or twice. 

Hold on just gonna boil some orange juice.

Reduce the heat to a simmer, cover, and cook 15 minutes or until all the liquid is absorbed. 

Fortunately the cinnamon sticks rise to the top so they're not hard to find and remove.

Remove the cinnamon stick. Let the rice stand 5 minutes, partially covered, before serving.

Served with some Cadia buffalo chicken nuggets, because they were on sale.

My Rating: 3/5 "This sounded so interesting but it ended up being so... unremarkable. It's not very orangey or cinnamony. In fact it's kind of bland. I halved the recipe, which said it was designed to make 12 servings, and I still had tons of leftovers. We've been trying various additions to make the leftovers more appealing, with hot sauce being the most successful thus far."