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Polynesian Orange Rice Recipe
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Canned mandarin orange segments||22 Ounce, drained (2 Cans, 11 Ounce Each)|
|Finely diced celery||3⁄4 Cup (12 tbs)|
|Chopped walnuts/Pecans||1⁄2 Cup (8 tbs)|
|Chopped chutney||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
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
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.