Orange and Cardamom-Scented Rice Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
300ml non-fat milk2 tsp Splenda Brown Sugar Blend2 tbsp raisins3 whole green cardamom pods, lightly crushed or bruisedFinely grated zest and juice of 0.5 orange, (about 50ml)1 tbsp lurpak lighter40g Pudding Rice1 tbsp pistachio nuts, roughly chopped/slivered, for garnishing.
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.
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.
Nutritional Info 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
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