How to Make Pink Rice.

I don’t remember why I decided to invent Pink Rice. It might have been because Arlene had purchased a lot of citrus fruits and I was trying to use them up before they went bad.


I saw an article the other day that they’re making a new Little Women with Emma Watson as Meg. I have to say, I like living in a world where Hermione can become a Disney Princess and a March sister!


Sometimes I feel like Meg March too. I used to take on trying to help out and take care of kids younger than myself. Looking out for others. Now I just have years and years worth of detailed memories about the people I’ve cherished over the years. Computer games. Slumber parties. Musicals like 1776 and The Prince and the Pauper. Always a new Harry Potter book coming out. I was the oldest, so I can remember the most.


Laura, Abby, Alex, Julia, Jonathan, and Tully.


In my adult life, nobody cares that my birthday often falls on Chinese New Year. But one time when I was a kid, Alex and Julia’s parents took us all out to a Chinese restaurant where they were friends with the owners for my birthday. They ordered things that weren’t on the menu. And the best part was when they ordered fried ice cream for us in Mandarin, so it was an even bigger surprise for me when all of us kids had fried ice cream delivered to us. Then the restaurant people gave us all those little red envelopes filled with a dollar for each of us. It was magical.


Pink Rice

You will need…

2 cups of uncooked jasmine rice, plus the water to cook it in

Selection of citrus fruits, such as 4 blood oranges, 4 limes, and 2 lemons

4 cloves of garlic

3 scallions

Olive oil for cooking





Make the jasmine rice according to the package directions.


Juice all of your citrus fruits and strain out the seeds.


Crush the garlic and thinly slice the scallions.


In a medium size pot, heat up a swirl of olive oil. Cook the garlic and scallions for a few minutes over medium heat. Then add in the citrus juice. Bring to boil over medium-high, then let boil for 2 to 3 minutes to reduce to a glaze. Stir occasionally.


Pour the sauce over the rice, letting it soak and turn pink. Bon appétit!

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