1. Remove zest (thinnest part of skin-orange only, as little white as possible) from orange using swivel-bladed peeler. Trim ragged edges off zest, Slice into long, thin strips. Set aside. 2. Squeeze orange to extract juice; strain; add enough water to make 1.5 cups. Set aside. 3. Soak raisins in water to cover, or 1 tbsp. Sherry 4. Shred carrot (food processor, hand grater, etc.) Set aside. 5. Melt 2 tablespoons of the butter or oil in the pot to be used to cook rice. Put a light under pot. When oil starts bubbling, add almonds, stir-fry briefly till they brown slightly, remove, set aside. 6. Add remaining batter and carrots. Stir-fry carrots for 2-3 minutes; carrots will absorb all the oil in the pot. 7. Add to pot: water/orange juice mixture, sugar, salt, orange peel. Turn up heat, bring to boil. 8. When mixture boils, add rice; drain carrots, add them.