Orange (Mandrin) Rice with Cranberry

Servings: 2
Preparation time: 5 minutes.
Frying time: 5 minutes.
Cooking time: 15-16 minutes.
Total time: 26 minutes.

“Orange (Mandrin) Rice with Cranberry” is a vibrant and refreshing dish that combines the natural citrusy sweetness of oranges with the gentle tartness of cranberries.

I served my family Orange Rice paired with Royal Grilled Paneer on Sunday brunch with Vegetables Salad and Juice, and the combination turned out special.

The flavour of soft grains (Rice), and colourful appearance make it a perfect choice for festive meals or a delightful twist to everyday cooking.

Light, aromatic, and slightly tangy, this dish brings together fruit and rice in a unique way that feels both comforting and elegant.

Orange Rice with Cranberry turns it wonderfully rich and aromatic when cooked in butter and gently flavoured with cinnamon.

The buttery grains absorbs the citrus notes beautifully, while the warm hint of cinnamon adds a festive charm to every bite.

The sweet-tart cranberries give pops of colour and flavour, making the dish look as delightful as it tastes.

Elegant yet comforting, this preparation is a perfect choice for family gatherings or any celebration where you want to serve something special and memorable.

Ingredients:

Basmati Rice: 1 cup
Orange(Mandrin): 4-5 no. (as per size)
Butter: 2 tablespoon
Sugar: 2 teaspoon (optional)
Cinnamon: 2” piece
Orange Juice: 1 cup
Water: 1 cup
Cranberry: 3-4 tablespoon
Salt: 1/2 teaspoon (as per taste)

Preparation:

Clean and wash rice. Keep aside in a sieve to get rid of extra water.
Squeeze out juices just before use.

Method:

Heat butter in a nonstick pan/heavy bottom pan, add cinnamon; sputter it for few seconds, add washed rice and fry for couple of minutes on lower flame, add sugar, stir gently.
The moment some of rice begins to change colour; add orange juice and water; mix gently, add salt as per taste.
Cover with lid; cook on low flame until the rice is tender and all water evaporates (about 15 minutes).
Add cranberry and serve as a pulao. I paired this dish with Royal Grilled Paneer.