Orange Rice Pudding

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Orange Rice Pudding
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
273
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie273 cal.(13 %)
Protein8 g(8 %)
Fat5 g(4 %)
Carbohydrates48 g(32 %)
Sugar added8 g(32 %)
Roughage2.9 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin K4.4 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate37 μg(12 %)
Pantothenic acid0.9 mg(15 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C48 mg(51 %)
Potassium385 mg(10 %)
Calcium195 mg(20 %)
Magnesium38 mg(13 %)
Iron0.7 mg(5 %)
Iodine16 μg(8 %)
Zinc1.1 mg(14 %)
Saturated fatty acids3.1 g
Uric acid47 mg
Cholesterol11 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
2 Oranges
500 milliliters milk
1 Vanilla bean
½ Cinnamon stick
130 grams Arborio rice
3 Tbsps honey
Lemon balm (for garnish)
How healthy are the main ingredients?
honeyOrange

Preparation steps

1.

Rinse the oranges in hot water, wipe dry cut off the peel in thin slices, avoiding the white pith. Bring the milk to a boil in a pot. Cut the vanilla pod lengthwise, scrape out the seeds and add both to the milk with the cinnamon and orange peel. Stir in the rice and reduce the heat. Cook covered on very low heat for 25-30 minutes, stirring occasionally.

2.

Cut out the orange flesh with a sharp knife, removing the skin from each segment. Squeeze the juice from remaining pith and skin and reserve.

3.

Remove the rice pudding from the heat and take out the orange peel and vanilla bean. Fold in the orange juice, honey and orange segments (except for a few to garnish). To serve, scoop the rice into glasses and garnish with orange segments and lemon balm leaves. Serve hot or cold.