Oriental rice pudding with dates

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring milk, cream, cinnamon stick, salt and cardamom capsules to the boil. Add rice, bring to the boil and let it swell at low heat for about 30 minutes. Stir several times. Cut dates in half, stone them, quarter one date and put aside for decoration. Finely dice the rest of the dates.

2. 2

   Remove the cinnamon stick from the rice pudding. Stir in dates, pistachios (except 1 teaspoon for decorating), candied orange peel and sugar. Rinse cups (approx. 300 ml content) with cold water. Fill in rice, press lightly and refrigerate for about 1 hour. Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins. Cut 2 oranges in half and squeeze the juice. Measure out 200 ml orange juice. Caramelise brown sugar in a pan over medium heat.

3. 3

   Press the juice out of the parting skins. Cut 2 oranges in half and squeeze the juice. Measure out 200 ml orange juice. Caramelise brown sugar in a pan over medium heat. Deglaze with the orange juice, bring to the boil and reduce over a low heat for 6-8 minutes. Use a knife to remove rice from the rim of the cup, turn it over. Serve decorated with orange sauce, orange fillets, pistachios, dates and lemon balm

4. 4

   waiting time 45 minutes

Nutrition Facts

KCAL
740 kcal

CARBS
107 g

FATS
27 g

PROTEINS
18 g