Rice pudding with orange compote

Name: Rice pudding with orange compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Oranges; 450 ml freshly squeezed orange juice; 20 g Sugar; 1 package Sauce powder "Vanilla flavor; 3-5 (about 2 cm long) Cinnamon pieces; 3-5 Star Anise; 1 l low-fat milk (1,5 % fat); 1 package Vanillin sugar; 250 g Milk rice (round grain rice); 7-10 Tbsp a few dashes of liquid sweetener; 7-10 Tbsp Mint leaves and orange slices

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Oranges
450 ml freshly squeezed orange juice
20 g Sugar
1 package Sauce powder "Vanilla flavor
3-5 (about 2 cm long) Cinnamon pieces
3-5 Star Anise
1 l low-fat milk (1,5 % fat)
1 package Vanillin sugar
250 g Milk rice (round grain rice)
7-10 Tbsp a few dashes of liquid sweetener
7-10 Tbsp Mint leaves and orange slices

Directions

1
Peel oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Squeeze the skins and collect the juice (results in approx. 50 ml). Mix orange juice and collected juice. Stir 5 tablespoons of juice, sugar and sauce powder until smooth. Bring the rest of the juice, cinnamon and aniseed to the boil, stir in the sauce powder, bring to the boil again and simmer for about 1 minute, stirring continuously. Remove from the stove, let it cool down a little.
2
Carefully fold in the orange filets. Let them cool down. In the meantime bring milk and vanilla sugar to the boil. Add rice, bring to the boil again briefly and let it swell at low heat for 25-30 minutes. Then season to taste with sweetener. Arrange rice and orange compote on 4 plates. Serve decorated with mint and orange slices