Instructions: 1. Remove zest (thinnest part of skin-orange only, as little white as possible) from orange using swivel-bladed peeler. Trim ragged edges off zest, Slice into long, thin strips. Set aside.

2. Squeeze orange to extract juice; strain; add enough water to make 1.5 cups. Set aside.

3. Soak raisins in water to cover, or 1 tbsp. sherry

4. Shred carrot (food processor, hand grater, etc.) Set aside.

5. Melt 2 tablespoons of the butter or oil in the pot to be used to cook rice. Put a light under pot.

When oil starts bubbling, add almonds, stir-fry briefly till they brown slightly, remove, set aside.

6. Add remaining batter and carrots. Stir-fry carrots for 2-3 minutes; carrots will absorb all the oil in the pot.

7. Add to pot: water/orange juice mixture, sugar, salt, orange peel. Turn up heat, bring to boil.

8. When mixture boils, add rice; drain carrots, add them.

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