- 4 tablespoons (½ stick) unsalted butter
- 1 cup grated carrots
- 1/3 cup slivered almonds
- Grated zest of 2 oranges
- 1/3 cup golden raisins
- ¼ teaspoon ground turmeric
- 1½ cups long grain rice
- 3 cups boiling chicken stock, canned broth, or water
- Salt, to taste
- Melt the butter in a heavy 2-quart saucepan over medium-low heat. Add the carrots and stir over medium heat for about 5 minutes. Stir in the almonds, orange zest, raisins, and turmeric, and continue to stir for another 3 to 4 minutes. Add the rice and keep on stirring until the rice is well coated with the butter and takes on some color, 2 minutes.
- Pour in the boiling stock in a steady stream and let boil for about 2 minutes. Add salt, reduce the heat to very low, cover tightly, and simmer until all the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.
- Fluff the rice with a fork, transfer to a serving platter, and stir gently before serving.