Recipe attributed to 125 best Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose
2 cups long-grain rice 500mL
31/2 cups stock or water 875mL
1tsp. salt 5mL
2tbsp. grainy mustard 25mL
1 orange, juice and chopped zest
1. In a pot with a tight-fitting pod, combine rice, stock or water, salt, mustard, orange juice and zest. bring to boil; cook, uncovered, stirring occasionally.
2 Cover pot tightly. Reduce heat to low and cook for 15 minutes. Remove from heat and let sit, with lid on for an additional 10 minutes.
Serve 4- 6.
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