Orange Rice Recipe
This baked Orange Rice recipe is a genuine 1970s find, pulled straight from a vintage cookbook and given a few small tweaks to make it my own. Butter, onion, and celery build a savory base, while orange zest and juice add a bright, unexpected citrus twist you won't get from a standard rice side. It's simple enough for a weeknight but special enough for a holiday table, and it might just become the recipe everyone asks you for.
Servings 6
Equipment
Ingredients
- ¼ Cup Butter
- 2 Cups Hot Water
- 1 Cup Rice uncooked
- 1 Tablespoon Onion chopped
- ⅔ Cup Celery diced
- 2 Tablespoons Orange Rind grated
- ¾ Cup Orange Juice
- 1½ teaspoons Salt
Instructions
- Preheat oven to 350℉.
- Place the butter into the hot water.
- Stir together the rice, chopped onion, diced celery, orange rind, orange juice, and salt.
- Add the hot water and butter to the rice mixture.
- Place in a 3-quart casserole dish.
- Cover and bake at 350℉ for 45 minutes.
Notes
Helpful Tips
- Don't peek or stir while it bakes. Lifting the lid lets steam escape, and that's what keeps the rice fluffy instead of mushy.
- Check your rice-to-water ratio carefully. Too little liquid and you'll end up with dry, hard rice.
- Use a shallow, wide casserole dish rather than a deep one. This helps the rice cook more evenly. If your dish is deeper, you may need a few extra minutes of bake time.
- Fluff with a fork right when it comes out of the oven. This releases extra steam and keeps the grains separate as it cools.
- Let it rest for a few minutes after baking. This gives the rice time to finish steaming and firm up before you serve it.