Steam Rice with Orange Rind for a Brighter Flavor

There are many ways to perk up a bland rice routine, from adding a few pinches of saffron to steeping rice in beer to enhance its nutty qualities.

One method to boost the flavor of plain rice without upping the calorie count is to throw a few orange skin peels into a boiling pot of rice or a rice cooker.

Source: Steam Rice with Orange Rind for a Brighter Flavor

Another good use for orange peels (or any citrus): Toss them in the garbage disposal to clean, de-stinkify it.

Difference between Citrus Zest, Peel and Rind

Zest is the colourful part; peel and rind are the same thing. Peel/rind is both the colour and the white pith.

Zest appears as an ingredient in recipes for adding the flavour of the fruit.  When eating citrus, don’t let things go to waste – use a grater and do the whole thing.  You can store the zest in airtight bags in the freezer.  Being so small, thawing takes no time if you want to use zest in dressing, soup, sauce, sorbet, etc.

However there is a caveat for those of us on medications.  Citrus zest has been found to have furanocoumarins, the class of chemical compound that can play havoc with your medication (known as The Grapefruit Effect).