TANGY ORANGE RICE

This is a recipe put out by Minute Rice in 1950.

INGREDIENTS

1 cup diced celery

3 tablespoons diced onion

¼ cup butter

1 ½ cups instant rice

1 ½ teaspoons salt

½ teaspoon sugar

1 cup water

¾ cup orange juice

2 teaspoons grated orange rind

DIRECTIONS

Cook celery and onion in the butter until tender.

Add rice, salt, sugar, water, orange juice and bring to a full boil.

Cover and remove from heat and let stand for 10 minutes

Add the orange rind and fluff the rice.

4 to 5 servings