Stephen Ceideburg
    200 ml Raw rice

    550 ml Water

      1    Carrot

      2 tb Olive oill

      2    Mandarines, zest and juice

     40 g  Slivered almonds

    100 g  Sugar

    1/2 ts Saffron threads

      1 tb Sultanas

  This celebratory rice dish is a little fiddly to make the first time, so
  save it for a weekend when you feel like cooking. Its sweetness marries
  very well with savoury foods, from the Middle Eastern braised lamb dishes
  for which it was devised to Indian curries and South-East Asian coconut
  curries.
  Wash 200 mL rice in several changes of water until the water runs clear.
  Then soak the rice in 550 mL water for about an hour. Drain in a sieve.
  Cut 1 carrot into fine diagonal slices, then julienne the slices. In a
  large pot which can go from stove top to oven, heat 2 tablespoons of olive
  oil and cook the carrots, stirring, until they are golden, then remove from
  the oil (reserving the oil in the pot) and drain.
  In a saucepan, make a syrup. Zest 2 mandarines then juice them and make the
  juice up to 150 mL with water. Add both zest and liquid to the saucepan,
  together with 40 g slivered almonds, 100g sugar and half a teaspoon of
  saffron threads. Bring to the boil and cook gently for about half an hour,
  stirring often, then add carrots and a tablespoon of sultanas and cook,
  stirring, for a few minutes more. The syrup should be quite thick but not
  burnt. Remove from the heat.
  In the carrot pot, reheat the oil and stir in the drained rice until it is
  transparent. Add 230 mL boiling water and stir gently over a low heat till
  the water has almost gone. Cover the rice with the syrup, put on the lid
  and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix
  and serve.
  From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.
  Courtesy, Mark Herron.