1/2 cup safflower oil
1 tablespoon lemon juice
2 teaspoons white sugar
1/8 teaspoon vanilla extract
12 ounces rice
1/4 cup frozen whipped topping, thawed
In a 1 quart saucepan combine safflower oil, lemon juice and sugar. Bring to a boil, stirring constantly. Remove from heat and let cool until lukewarm. Allow to cool to lukewarm.
Stir nuts and citrus into drippings and pour over rice.
Transfer rice into saute pan. Cook on medium heat until thick, about 15 minutes. Drain and stir in whipped topping. Pour paste into skillet and heat through.