Orange Rice

This orange rice cooks entirely in the microwave using half water and half orange juice, which infuses every grain with bright citrus flavor as it steams. Fresh orange zest stirred in partway through adds aromatic oils, and fresh orange sections folded in right before serving give you juicy bursts of fruit in every forkful.

The microwave method is genuinely hands-off. Cover, cook, and don’t lift the lid until the resting time is done. That trapped steam is what cooks the rice through evenly.

It’s a light, fragrant side that pairs especially well with poultry, pork, or grilled fish.

Pro Tips

• Don’t uncover the casserole during cooking or resting. The steam trapped inside finishes cooking the rice. Peeking releases it and you’ll end up with crunchy, undercooked grains.
• Grate the orange zest before juicing the orange. It’s much easier to zest a whole fruit than a squeezed-out shell.
• Let the rice rest the full 10 minutes after microwaving. This is when the last bit of liquid gets absorbed.
• Fluff with a fork, never a spoon. A spoon mashes the grains and makes the rice gummy.

Variations

• Add toasted slivered almonds or dried cranberries for color and texture contrast.
• Swap orange juice for pineapple juice and add diced pineapple for a tropical twist.
• Stir in fresh chopped mint or cilantro before serving for an herby finish.