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Orange and Ginger Rice
Rice cooked with orange, ginger, stock and cardamom
Course
Side Dish
Cuisine
Asian Inspired
Keyword
Orange and Ginger Rice
Prep Time
5
minutes
Cook Time
20
minutes
Total Time
25
minutes
Servings
3
Calories
309
kcal
Author
Amy Whiteford
Ingredients
1
tbsp
oil
1 cup
(175g)
Basmati Rice
1
tbsp
Ground Ginger
1/2
tsp
ground cardamom
2
tbsp
soy sauce
2 cups
(500 ml)
veggie / chicken stock
1
orange
Instructions
Heat oil, reduce to a medium heat and add spices. Stir for 30seconds before adding the rice, soy sauce and stock.
Take the zest from the orange and add it to the rice. Then halve the orange put it in the pan flesh side down.
Bring to the boil then reduce heat to low and simmer, covered, for 15 mins or until the liquid has been absorbed.
Remove the orange from the pan and allow it to cool. Leave the rice to sit for a further 5 minutes.
When the orange is cool enough to handle, squeeze out the jammy pulp and fork it through the rice.
Serve.
Notes
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories:
309
kcal
|
Carbohydrates:
59
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
1301
mg
|
Potassium:
198
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
430
IU
|
Vitamin C:
23.3
mg
|
Calcium:
35
mg
|
Iron:
1.1
mg