Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pudding | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 l milk
- 1 vanilla pod
- 125 g pudding rice
- 6 tbsp sugar
- zest of one orange
- 50 g chopped almonds
- 100 ml orange juice
- 6 leaf gelatine
- 400 ml cream
- ==
Directions
Bring rice and milk to the boil with the split vanilla pod.
Let simmer for 45 minutes.
Leave to cool and remove vanilla pod.
Mix the sugar with the orange zest and the chopped almonds.
Place the gelatine in cold water for 5 minutes.
And then melt it over low heat.
Stir the sugar mix and the gelatine into the rice.
Whip the cream to whipped cream and fold into the rice.
Place in ring mould and leave to stiffen.
Serve with cherry sauce.