Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1 11-ounce can mandarin oranges, drained, juice reserved
1 tablespoon vegetable oil, divided
1 teaspoon salt
1 cup U.S. jasmine or long grain white rice
2 tablespoons bottled Thai sweet chili sauce plus additional for topping
1 pound medium shrimp, peeled and deveined
12 whole large leaves, bibb or iceberg lettuce
1 cup matchstick cut or shredded carrots
Combine reserved mandarin orange juice with enough water to equal 2 cups liquid. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat. Stir in rice; cover and reduce heat to simmer. Cook 15 minutes or until liquid is absorbed.
Stir mandarin oranges and sweet chili sauce into cooked rice.
Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and saute just until cooked through, about 4-5 minutes.
Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.