Polynesian Orange Rice Recipe
Summary
Ingredients
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| Mandarin orange segments | 2 Can (10oz), drained | |
| Celery | 3/4 Cup (16 tbs), finley diced | |
| Pecans and walnuts | 1 /2 Cup (16 tbs), chopped | |
| Chutney | 1/2 Cup (16 tbs), chopped | |
| Flaked coconut | 1/3 Cup (16 tbs) | |
| Salt | 1 /2 Teaspoon | |
Directions
Preheat oven to 350°F (177°C).
Lightly butter a 12" x 8" baking dish.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Whip cream until stiff.
Fold in orange segments, celery, nuts, chutney, coconut and 1/2 teaspoon salt.
Spread rice over bottom of buttered baking dish.
Spoon whipped-cream mixture evenly over top.
Bake until heated, about 30 minutes.
Lightly butter a 12" x 8" baking dish.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
Whip cream until stiff.
Fold in orange segments, celery, nuts, chutney, coconut and 1/2 teaspoon salt.
Spread rice over bottom of buttered baking dish.
Spoon whipped-cream mixture evenly over top.
Bake until heated, about 30 minutes.
Chef
