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Makes 3 1/4 cups; 4 or 5 servings

How to Make It

Step 1

Pour 1 cup Kalijira rice into a fine strainer. Rinse with cool water, draining often, until water is clear.

Step 2

Meanwhile, in a 2- to 3-quart pan over medium-high heat, stir 1 tablespoon butter or margarine with 1/4 cup pine nuts until butter begins to brown, about 3 minutes. Add rice and stir until a few grains are lightly toasted, about 2 minutes.

Step 3

Add 1 1/4 cups fat-skimmed chicken broth, 1/2 teaspoon fresh-grated nutmeg, and 1 teaspoon grated orange peel. Stir and bring to a boil, then reduce heat, cover, and simmer slowly until rice is tender to bite, 8 to 10 minutes. Add 1/4 cup orange juice, stir, and season to taste with salt.

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