Polynesian Orange Rice Recipe

Polynesian Orange Rice picture


VegetarianMain Ingredient


 Rice1 Cup (16 tbs) (Brand)
 Water2 1⁄2 Cup (40 tbs)
 Salt1 Teaspoon
 Butter/Margarine1 Tablespoon
 Whipping cream1 Cup (16 tbs)
 Canned mandarin orange segments22 Ounce, drained (2 Cans, 11 Ounce Each)
 Finely diced celery3⁄4 Cup (12 tbs)
 Chopped walnuts/Pecans1⁄2 Cup (8 tbs)
 Chopped chutney1⁄2 Cup (8 tbs)
 Flaked coconut1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3022 Calories from Fat 1714

% Daily Value*

Total Fat 193 g296.3%

Saturated Fat 83.7 g418.7%

Trans Fat 0 g

Cholesterol 363.7 mg

Sodium 3632.4 mg151.4%

Total Carbohydrates 260 g86.7%

Dietary Fiber 23.2 g92.6%

Sugars 71.8 g

Protein 41 g81.3%

Vitamin A 90.1% Vitamin C 338.9%

Calcium 34.4% Iron 40.6%

*Based on a 2000 Calorie diet


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.