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Orange Rice Mold

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  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
  Sugar 2 Tablespoon
  Double cream 8 Fluid Ounce, stiffly whipped (250 Milliliter)

Put the rice and milk in a saucepan and bring to the boil.
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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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 mg15.8%

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

Orange Rice Mold Recipe