Orange Spiced Rice

Orange Spiced Rice

Sweet tangy orange and spices turn a side dish into a tasty sensation. The principle is easy – rice takes on the flavors of the liquid it’s cooked in, and there’s a virtually infinite number of combinations you can create. Our orange kissed version works well with chicken, pork, beef and vegan entrees.
Course Main Course, Main Dish, Side Dish
Cuisine American, Indian


  • 3 tablespoons olive oil
  • 4 shallots finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon ginger minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 5 oranges zest & juice
  • 2/3 cup vegetable stock
  • 1 teaspoon salt
  • 1 cup basmati rice uncooked
  • 2 sprigs flat leaf parsley chopped


  • Rinse the rice thoroughly with cold water until it runs clean. Set it aside to drain as you prepare the spice base.
  • Heat 2 tablespoons of the oil in a large saucepan, and sauté the shallots for 3 to 5 minutes until they are fragrant.
  • Add the garlic, ginger, turmeric, paprika and half the orange zest, and continue to cook for another 2 to 3 minutes.
  • Add the last tablespoon of oil to the saucepan, and turn the heat to medium high.
  • Add the rice to the pan, and cook for about 2 to 3 minutes, stirring constantly – but gently. It should have a kind of toasty aroma.
  • Add the orange juice, the remaining orange zest, vegetable stock and salt, and stir to blend the shallot mixture with the rice.
  • Bring to a boil, cover and simmer for 20 to 25 minutes until the rice is tender. Check once or twice to make sure it doesn’t boil dry. If so, add a little more vegetable stock or water.
  • Remove from the heat, and let the saucepan stand, covered, for about 5 minutes.
  • Fluff with a fork, blend in the chopped parsley, and serve.


Note: This recipe works with long grain or basmati rice. If you choose brown rice, add another 1/3 cup vegetable stock, and cook the rice for a total of 40 to 45 minutes.
Keyword Oranges, vegan
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