Orange Rice Pudding

 

How to use oranges in a recipe? Here’s a superb seasonal dessert… Orange Rice Pudding Recipe…

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This recipe is loosely based on my Grandmother’s Kheer Kamala recipe. I have changed it to make it an easier and quicker recipe. My Nani would cook the milk down to make a thick custard. She would also serve it in the orange peel bowl 😊

 

This pudding gives a dose of vitamin c that does wonders to the taste buds. The orange pulp cuts into the mildly sweet pudding and makes every spoonful a delight to have.

 

An easy recipe for an exotic seasonal dessert….what say?

Click the link below to watch the video:

ORANGE RICE PUDDING            Serves 6 to 8

Ingredients:

Orange – 3 to 4

Full Fat Milk – 1 liter

Sweet Condensed Milk – 200g

Powder Sugar – 2 tbsp (optional)

Govind Bhog/Basmati Rice – 4 tbsp

 

Method:

1.    Soak the rice in water for at least an hour. Grind to a coarse paste. Keep aside.

2.    Take out about 2 tsp of orange zest using a sharp knife or microplane. Do NOT include any white portion of the rind. Keep aside.

3.    Peel and clean the orange threads. Use a pointed knife to slit each segment. Turn it inside out at the open slit. Carefully remove the pulp and collect it in a bowl. You will require about 1 ¼ cup of pulp for this recipe. Reserve a few segments for garnishing. Keep the pulp in the fridge to chill.

4.    Heat the milk in a bread pan on low heat. Stir continuously till it comes to a boil.

5.    Add in the rice paste and cook stirring on low heat for 7 to 10 minutes or till the custard thicken and the rice is cooked.

6.    Pour in the condensed milk and mix it in. Cook till it comes to a boil. Add in the powdered sugar and bring to a boil again. Turn off the heat and let it cool down completely. Put it in the fridge to chill for 2 hours.

7.    Add in the orange zest and mix it well. Add in the orange pulp and mix gently.

8.    Pour the chilled pudding into the serving bowl, garnish with orange segments, sprinkle some zest on top and serve.

 © Rinki’s Kitchen