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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 213.6
  • Total Fat: 5.0 g
  • Cholesterol: 4.1 mg
  • Sodium: 107.6 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Orange and Cardamom-Scented Rice Pudding calories by ingredient
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Orange and Cardamom-Scented Rice Pudding

Submitted by: CHEEKYCHOOK
Orange and Cardamom-Scented Rice Pudding

Introduction

Leave uncovered for the last part of cooking, if cooking in the oven, for a skin to form if desired.

(NB. This can also be made on the stove top, wash and drain the rice and continue as per recipe, only instead of pouring it all into an oven proof dish, cook in saucepan. It will need continuious attention, stirring occasionally this way though, so as to ensure it doesn't burn or stick to base of pan.)
Leave uncovered for the last part of cooking, if cooking in the oven, for a skin to form if desired.

(NB. This can also be made on the stove top, wash and drain the rice and continue as per recipe, only instead of pouring it all into an oven proof dish, cook in saucepan. It will need continuious attention, stirring occasionally this way though, so as to ensure it doesn't burn or stick to base of pan.)

Number of Servings: 3

Ingredients

    300ml non-fat milk
    2 tsp Splenda Brown Sugar Blend
    2 tbsp raisins
    3 whole green cardamom pods, lightly crushed or bruised
    Finely grated zest and juice of 0.5 orange, (about 50ml)
    1 tbsp lurpak lighter
    40g Pudding Rice
    1 tbsp pistachio nuts, roughly chopped/slivered, for garnishing.

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Directions

1. Set oven to 160C (Gas 2). Place the milk, splenda blend, lightly crushed cardamom pods and orange zest in a small pan and heat gently to simmering point. Remove from the heat and allow to infuse.

2. Meanwhile, melt the lurpak lighter in another pan and stir in the rice. Mix well to coat the grains in the lurpak, then add the orange juice and raisins. Bring to the boil, then simmer for 2-3 minutes. Remove from the heat.

3. Remove the cardamom pods from the milk and add the milk to the rice, pour the mixture into a baking dish, cover and bake in oven for 30 mins, stir the pudding, then continue to cook for another 1.5 hours, (checking after 1 hour).

Serve in bowls, sprinkled with the chopped pistachio nuts.


Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.






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