Fruited rice ring
Creamy cinnamon and orange rice pudding set in a ring over dried fruit
A pretty, low-fat dessert: short-grain rice simmered slowly in semi-skimmed milk with cinnamon until thick and creamy, sweetened and flavoured with orange rind, then pressed into a ring mould over a layer of dried fruit and chilled. Turned out, it shows off a jewelled top. Serve chilled, with a little orange juice spooned over.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 ⅓ oz short-grain (pudding) rice5 tbsp
- 3 ¾ cups semi-skimmed milk3¼ cups
- 3 tbsp caster sugar
- 1 orange rindfinely grated rind of 1 small orange
- 6 oz dried fruit salad1½ cups: apricots, prunes, apples, dates; chopped
- ¾ cup orange juice¾ cup
- 1 tsp oilfor the mould
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Put 2 ⅓ oz short-grain (pudding) rice, 3 ¾ cups semi-skimmed milk and 1 cinnamon stick in a large pan and bring to the boil.
8 minStep 2: Cover and simmer on a low heat, stirring now and then, for about 50 minutes, until the rice is very soft and the mixture is thick.
50 minStep 3: Take out the cinnamon stick and stir in 3 tbsp caster sugar and 1 orange rind.
Step 4: Lightly oil a 1.5-litre (6-cup) ring mould with 1 tsp oil and spread 6 oz dried fruit salad over the base.
Step 5: Spoon the rice over the fruit, smooth it down firmly and chill for at least 3 hours, until set.
Step 6: Run a knife around the edge of the mould and turn the rice out carefully onto a serving plate.
Step 7: Spoon ¾ cup orange juice over and serve chilled as a dessert.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 58 g
- Fat
- 4 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fruited rice ring take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of semi-skimmed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Baked banana
A small banana baked in a foil parcel with butter, lemon, a pinch of sugar and cinnamon until soft and fragrant. A warm, easy pudding for babies of 8–18 months, mashed or left in soft pieces for older babies. Serve warm, not hot.