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  • Writer's pictureBasma Masri
    • Jun 9, 2020
    • 2 min read

Rice pudding with orange jelly glaze

Serves 4

 

Calories: 273kcal

Carbs: 52g

Fat: 4g

Protein: 8g

 

Sweet, citrus and creamy!

 
 

INGREDIENTS

Rice pudding

  • 1 litre milk

  • 1/2 cup of pudding rice

  • 1/4 cup sugar

  • 1/4 Tsp rose water

  • 1 Tsp orange blossom

Orange jelly

  • 250 ml orange juice

  • 250 water

  • 1 Tbsp honey

  • 1/4 Tsp vanilla bean

  • 12 g gelatin

  • (or you can use orange jelly- and just follow instructions)

Candied orange:

  • 3 Tsp sugar

  • 5 Tsp water

  • 1 orange thinly sliced

INSTRUCTIONS

Candied orange:

  • In a small saucepan, over a medium-low heat, place the sugar and water. Stir until the sugar has dissolved.

  • Increase the heat to medium-high and carefully add the orange slices. Simmer gently and remove from the heat. The oranges should be lightly glazed.

  • Place the oranges on a cooling rack.

Orange jelly:

  • To a medium saucepan, add the water and honey. Heat over a medium-low flame until the honey has dissolved. Add the vanilla bean paste & gelatin. Stir well until the gelatin has dissolved.

  • Remove from heat & add the orange juice. Stir well & reserve to use later.

Rice pudding:

  • To a medium non-stick saucepan, over a medium-high heat, add the milk and rice. Bring to the boil and simmer for 25-30 minutes, or until the rice becomes tender & creamy. Stir regularly to avoid the milk sticking/ browning.

  • Once the rice is cooked, add the sugar and stir for about 2 minutes until dissolved.

  • Finally, to achieve an even creamier consistency, use a hand blender to whizz the mixture into a super thick and creamy pudding. (Note- the last step is optional- but worthwhile!!)

  • Divide the mixture into pudding bowls. Allow the pudding to cool before adding the orange jelly & candied orange.

  • Place in the fridge for 4 hours minimum & serve cold.

 

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