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Spicy Orange Creamed Rice

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  Pudding rice 1 Ounce (25 Gram)
  Water   Pint (150 Milliliter)
  Milk 1 Pint (300 Milliliter)
  Soft brown sugar 1 Ounce (25 Gram)
  Finely grated orange rind 1 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Sultanas 2 Tablespoon
  Bay leaf 1
  Butter 1 Ounce (15 Ounce)

Place the rice in a saucepan with the water.
Bring to the boil, cover and simmer for 10 minutes.
Drain and place the rice in a 600 ml (1 pint) ovenproof dish.
Add the remaining ingredients.
Cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 1 1/2 to 2 hours, stirring twice during the first hour to incorporate the skin and increase the creaminess.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 727 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.4%

Saturated Fat 23.9 g119.5%

Trans Fat 0 g

Cholesterol 109 mg36.3%

Sodium 220.3 mg9.2%

Total Carbohydrates 85 g28.5%

Dietary Fiber 2.3 g9%

Sugars 73.7 g

Protein 17 g34.7%

Vitamin A 25.6% Vitamin C 13.8%

Calcium 59.2% Iron 7.8%

*Based on a 2000 Calorie diet

Spicy Orange Creamed Rice Recipe