Orange Almond Rice

Name: Orange Almond Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) long-grain white rice, uncooked; 2 tablespoons (28 g) unsalted butter; ⅔ cup (85 g) sliced almonds, toasted; 2 teaspoons (5 g) orange zest, finely grated, from about 1 medium orange; ⅓ cup (12 g) fresh flat-leaf parsley, finely chopped; 2¾ cups (650 ml) chicken or vegetable broth, at room temperature; to taste kosher salt; to taste freshly ground black pepper; 1 small (30 g) shallots, minced (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean rice side dish with toasted almonds, warm orange zest, and fresh parsley. The rice is cooked in butter-enriched broth and finished with citrus brightness and nutty crunch. Light enough as a side, substantial enough to stand on its own.

Prep: 10 min
Cook: 20 min
Wait: 5 min
Total: 35 min
Makes: About 3½ cups (4 servings as a side)

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Steps

Before you start

Toast the sliced almonds separately before starting
Zest the orange using a microplane (you need about 2 tsp zest)
Finely chop the fresh parsley
Have your broth measured and at room temperature

1
Toast the almonds
- If not already done, place the sliced almonds in a dry medium saucepan over medium heat.
- Stir constantly and cook for 3–4 minutes, until fragrant and lightly golden at the edges.
- Transfer to a plate and set aside.
- Wipe out the pan.
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Ready when: Almonds smell toasted and edges are light golden brown
Tip: Don't walk away—sliced almonds burn quickly. Keep your eye on them.
2
Soften shallots (optional)
- Return the saucepan to medium heat and add the butter.
- Once melted and foamy (about 1 minute), add the minced shallots if using.
- Stir and cook for 1–2 minutes until softened and fragrant.
- If omitting shallots, simply melt the butter and move to the next step.
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Ready when: Butter is melted and foamy; shallots are soft and translucent
Tip: Keep the heat at medium so the butter doesn't brown—you want a gentle, aromatic base.
3
Toast the rice
- Add the uncooked rice to the pan with the melted butter.
- Stir constantly with a wooden spoon, coating all the grains.
- Cook for 2–3 minutes until the rice looks slightly translucent at the edges and smells nutty.
- Be thorough—this step prevents the finished rice from being gummy.
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Ready when: Grains are opaque in the center but edges look almost translucent; aroma is toasted and nutty
Tip: Don't skip the toasting step. This seals the rice grains and keeps them from absorbing too much liquid.
4
Add the broth
- Pour the room-temperature broth into the pan and stir once to distribute the rice evenly.
- Increase the heat to medium-high and bring to a simmer—you should see small, steady bubbles breaking the surface.
- Once simmering, immediately reduce the heat to low for the next step.
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Ready when: Broth reaches a simmer before you reduce heat
Tip: The broth doesn't need to be hot, but room temperature means faster, more even absorption.
5
Cook covered
- Cover the saucepan with a tight-fitting lid.
- Reduce the heat to low and cook undisturbed for 15–18 minutes.
- The rice will absorb the liquid quietly.
- Do not lift the lid during cooking—it releases steam and disrupts the cooking process.
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Ready when: All liquid is absorbed; no bubbling sounds from under the lid
Tip: Keep the heat low and steady. A rolling boil can cause the rice on the bottom to scorch.
6
Rest the rice
- Remove the pan from the heat and keep it covered.
- Let the rice rest for 5 minutes.
- This allows the steam to finish cooking any grains that are still slightly firm and makes the rice fluffy rather than dense.
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Ready when: Steam stops escaping when you peek; grains are tender
Tip: This resting period is crucial. Don't skip it, and don't uncover the pan yet.
7
Finish with citrus and almonds
- Remove the lid and fluff the rice gently with a fork, separating any clumps.
- Stir in the orange zest and about two-thirds of the toasted almonds.
- Fold in most of the chopped parsley, reserving a small handful for garnish.
- Taste the rice and add salt and black pepper to your preference.
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Ready when: Zest and almonds are evenly distributed; rice grains are separated and fluffy
Tip: Add the zest and almonds while the rice is still warm so the flavors meld; reserve some almonds for a fresh crunch on top.
8
Serve
- Transfer the rice to a serving dish and top with the reserved toasted almonds and fresh parsley.
- Serve warm as a side to roasted chicken, fish, or roasted vegetables.
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Tip: The almonds stay crispest if added just before serving, so hold some back for garnish.

Good to know

Tips

Toast the rice in butter before adding broth—this step is essential for preventing gumminess and adds a toasted, nutty flavor.
Maintain a gentle simmer over low heat. A rolling boil can scorch the bottom of the rice and cook it unevenly.
Don't lift the lid while the rice is cooking. Steam needs to stay trapped to cook the rice evenly and completely.
Use room-temperature broth, not hot or cold, for the most consistent, even absorption.

Make ahead

Almonds can be toasted and orange can be zested up to 1 day ahead. Store almonds in an airtight container at room temperature and keep zest tightly covered in the refrigerator. The parsley should be chopped fresh just before cooking. The complete dish does not reheat well because the almonds will lose their crispness.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth to restore moisture, but note that the almonds will soften. Toast fresh almonds to stir in before serving for better texture. The rice can be frozen for up to 1 month, though the texture will be slightly softer when thawed.

Substitutions

orange zest → Lemon zest. Use 1½ teaspoons lemon zest for a brighter, more tart citrus note. The flavor will be more assertive.
sliced almonds → Pine nuts or chopped unsalted pistachios. Use the same amount (⅔ cup). Pine nuts add a buttery elegance; pistachios bring a slightly savory, earthy tone.
chicken or vegetable broth → Vegetable broth. Use the same amount for a vegetarian version. The flavor will be slightly lighter but still aromatic.
fresh flat-leaf parsley → Fresh mint or chives. Use the same amount. Mint adds a cool, herbaceous note; chives provide a subtle onion flavor.