Carrot and Orange Pilaf Rice


2 tbsp olive oil

1 big onion, diced

1 carrot, diced

1/2 tsp MA’s Cinnamon Powder

1 cup long gran rice

1 tsp MA’s Chicken Stock

Water as required

1/4 cup sultanas

2 tsp orange zest

2 tbsp spring onion, chopped

1/3 cup blanched whole almonds

Salt to taste



1. Heat oil in a pan (alternatively in a rice cooker) and saute the onions, carrots and cinnamon

for 3 minutes.

2. Add rice and cook for a minute.

3. Mix the chicken stock with water and add to the rice.

4. Now add the orange zest and raisins and cook the rice.

5. Adjust salt and top with roasted almonds and spring onions.



Pilaf Rice