CITRUSY BABYCORN RICE

Deliciously tangy, rice cooked with babycorns and orange juice

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Ingredients

Babycorns, cut diagonally 6-8 Rice, soaked 1 1/2 cups Salt to taste Cornflour/ corn starch 3` tablespoons Orange juice 2 cups Vegetable stock 3 cups Orange 1 Star anise 1 Oil 4 tablespoons Ginger, sliced 1 inch piece Sugar 2 tablespoons Cinnamon powder 1/4 teaspoon

Method

Take babycorns in a bowl. Add salt, one tablespoon cornflour and two tablespoons orange juice and mix. Heat three tablespoons oil in a pan. Add the babycorns and cook on low heat. Heat another pan. Add rice and vegetable stock and cook on medium heat. Take an orange and slice a thin sheet from its peel. Further chop it fine. Peel the orange and separate the segments. Peel the segments and remove the seeds. Add salt and star anise to the rice and continue to cook. Heat the remaining oil in another pan, add ginger and sauté till lightly browned. Add orange peel and the remaining orange juice and mix. Add sugar, salt and cinnamon powder and mix. Mix the remaining cornflour in quarter cup of water and add to the sauce and cook till it thickens. Once the rice is cooked strain it. Add orange segments to the sauce and mix. To serve put the rice in a bowl, top it with the babycorns and pour the sauce over.

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