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The Very Best Confetti Rice

The Very Best Confetti Rice

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Rice tossed with dried fruit, nuts, orange zest and green onions. It's very colorful and very tasty. You can use lemon or orange zest, raisins or dried cranberries, and any kind of nut you prefer. It's a recipe that's easy to mold to your tastes. The way I wrote it here is my favorite combination and always a hit with guests.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Place the rice in a saucepan, and bring water to a boil over medium-high heat. Reduce the heat, cover, and simmer, about 20 minutes. Remove from heat and let sit about 5 minutes.
  2. Stir the orange zest, cranberries, almonds, and green onions into the rice until blended.
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I made just a couple of tweaks and this was really good. I added some minced onion and a little salt to the water when I cooked the rice. I toasted the slivered almonds in a dry skillet until they were browned before I added them to the cooked rice with the remaining ingredients. It made a nice change from plain rice.


I loved the recipe for both the final result and for the easy prep. In my book it's a keeper and it goes well with "Curry Grilled Chicken" (another quick and easy recipe).


This was very good (with the changes/additions I made). I have made it with both jasmine rice and basmati rice. I used chicken broth to cook the rice in, add fresh garlic a little ginger and some cilantro to the dish. Very good!