Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| Topping | 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
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- 2 11-ounce cans mandarin orange segments (drain; reserve syrup)
- 3 cups cooked rice
- 1/2 cup sugar
- 3 tablespoons orange liqueur
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped or one 1.4-ounce package whipped topping mix, prepared
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Directions
Combine syrup from orange segments, orange juice and enough water to make 2 cups. Add orange peel, rice and sugar. Cook over medium heat until rice is thick and creamy, about 30 minutes, stirring occasionally.
Remove from heat; stir in orange liqueur and vanilla. Chill until mixture begins to set. Stir in 1 cup whipped cream and half of the orange segments. Spoon into serving dishes; top with remaining 1 cup whipped cream and orange segments.