Sweet Rice With Orange Rind

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   ["Wash the rice in several changes of water and drain.", "Put in bowl with 5 cups water and soak for 1 hour.", "Drain in a sieve set over a bowl.", "Peel carrots & cut into 1/8"" diagonal slices, then slice lengthwise into 1/8"" julienne strips.", "Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame.", "Add carrots & stir for 5 minute.", "Remove carrots with slotted spoon & set aside. Put pot aside as well.", "Cut orange peel into 2"" by 1/8""strips & put in pot with 4 cups water.", "Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water.", "Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before.", "In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water.", "Bring to a boil, reduce & simmer gently for 30 min., stirring often.", "Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place.", "Preheat oven to 325u00b0.", "Return pot with butter to medium heat & add drained rice.", "Stir & fry for 5 min., reducing heat if it sticks.", "Add 2 2/3 c water & the salt.", "Stir gently & cook until the water has evaporated.", "Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute.", "Stir the rice gently to mix before serving."]

* Per serving · 4 servings · Values may vary.