Far East Fruited Rice

Pat Duran


This recipe is simple and tastes great when served cold or warm. The rice I use for this is a basmati-style rice grown in the USA, When this rice is cooked, the grains swell only lengthwise,giving it a long slender grain that are dry, light and separate. It has a great aroma and delicious flavor. Great used in casseroles and is ideal for absorbing sauces.If you do not have this type of rice you can substitute with Jasmine or regular white rice. I hope you like this dish- It is so good you will want to serve to your guests.

★★★★★ 2 votes
15 Min
No-Cook or Other


3 large
oranges or 11 oz. can of mandarin oranges ,drained
3 c
cooked rice
1/3 c
chopped pitted dates,or craisins or golden raisins
1/3 c
fresh mint leaves, chopped
1/2 c
pecans or cashews or walnuts,chopped
1/2 tsp
1/2 fl
the juice of one of the oranges, or 1/2 cup orange juice
1 Tbsp
1 tsp
seasoned rice wine vinegar,no substitute
2 Tbsp
orange zest


1Peel and segment 2 of the oranges; set aside. Zest the peel to get 2 Tbsp.
In a large bowl, combine the rice,orange segments, dates,mint and nuts. Add remaining ingredients in a small bowl and whisk to incorporate. Pour over rice mixture and toss well. Salt and pepper to taste if needed.

About Far East Fruited Rice

Course/Dish: Rice Sides, Salads
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy