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Orange Rice Mold Recipe
|Round grain rice||8 Ounce, soaked in cold water for 30 minutes and drained (250 Gram)|
|Milk||16 Fluid Ounce (500 Milliliter)|
|Orange||1 (Use Grated Rind And Juice)|
|Oranges||3 , peel and pith removed, segmented and chopped|
|Double cream||8 Fluid Ounce, stiffly whipped (250 Milliliter)|
Serving size: Complete recipe
Calories 2625 Calories from Fat 1237
% Daily Value*
Total Fat 138 g211.8%
Saturated Fat 9.4 g47%
Trans Fat 0 g
Cholesterol 47.3 mg
Sodium 200.6 mg8.4%
Total Carbohydrates 313 g104.5%
Dietary Fiber 18.2 g72.8%
Sugars 113.3 g
Protein 39 g78.8%
Vitamin A 38.3% Vitamin C 477%
Calcium 87.2% Iron 14.1%
*Based on a 2000 Calorie diet
Cover and cook gently for 15 minutes or until the rice is tender and all the milk has been absorbed.
Turn the rice into a mixing bowl and stir in the orange juice and rind.
Leave to cool for 5 minutes.
Stir in half the orange segments and the sugar, then fold in the cream.
Spoon into a plain or decorative greased 1 1/2 pint ring mould.
Smooth the top.
Chill for at least 2 hours or until the mixture feels firm.
Turn out on to a serving plate and fill the centre with the remaining orange segments.