Arroz con leche with oranges
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
It's the tangy orange flavour that makes this rice pudding taste distinctly Mexican.
Ingredients
Rice, white, dry
¾ cup(s), (165g), medium grain
Skim milk
2 cup(s), (500ml)
Caster sugar
¼ cup(s), (55g)
Cinnamon quill
1 whole
Orange rind
3 tsp, finely grated
Unpeeled navel orange
2 small
Vanilla bean extract
1 tsp
Pistachios
40 g, toasted, chopped
Instructions
1
Put the rice in a medium saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain well. Combine the rice, milk, sugar, cinnamon stick and orange rind in a medium saucepan. Bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, stirring often, or until rice is tender and creamy. Remove the rice from the heat and discard the cinnamon stick. Stir in the vanilla extract.
2
Meanwhile, using a sharp knife, cut the rind and pith from the oranges. Chop the oranges into 2cm pieces.
3
Serve the rice pudding warm, topped with chopped orange and pistachio.
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