|
CANDIED
ORANGE RICE CREAMS
3/4 cup
calrose rice
1 3/4 cups milk
1 cup skim milk
2 tablespoons finely grated orange rind
1/2 cup sugar
CANDIED
ORANGE PEEL
2 small oranges, scrubbed
Pinch bicarbonate of soda
1 cup sugar
1 1/3 cups water
Place rice
in small bowl, cover with cold water,
stand for 30 minutes; drain. Combine
milks, rind and sugar in small pan. Stir
over low heat until sugar is dissolved,
bring to boil. Remove from heat. Divide
rice between 6 x 160ml (2/3 cup) moulds,
top with milk mixture. Bake in bain-marie
in 350°F oven for 1 hour or until
rice is tender and liquid is almost absorbed.
Serve rice creams topped with candied
orange peel. |
 |
CANDIED ORANGE
PEEL: Cut oranges into quarters, remove pulp,
chop and place in bowl to one side, remove
as much of the white pith as possible from
the peel, discard. Slice peel into strips and
add to large pan of cold water with soda. Bring
to boil, simmer 5 minutes, drain and rinse
under cold water. Combine sugar and the water
in medium pan. Bring to boil, stirring until
sugar is dissolved. Add peel and chopped pulp
to pan, simmer for 40 minutes or until mixture
has thickened and peel is translucent.
Serves 6.
Per serving: 3g
fat, 371 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
