Orange Rice Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 2 Oranges
- 500 milliliters milk
- 1 Vanilla bean
- ½ Cinnamon stick
- 130 grams Arborio rice
- 3 Tbsps honey
- Lemon balm (for garnish)
Preparation steps
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.
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.
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.
