John Myers
Orange Rice Pudding
The perfect orange rice pudding recipe with a picture and simple step-by-step instructions.
- 3 Rods Lemongrass
- 3 cups Almond milk
- 1 tablespoon Sugar
- 1 Cup Rice
- 4 piece Cardamom pods
- 1 Orange
- 1 Lime
- Remove the hard outer peel from the lemongrass and cut only the soft inner part into small slices, then finely chop – bring a little more than half of the almond milk (or normal milk) to a boil together with sugar and lemongrass (the rest in one Heat the pot next to it – we’ll need it later) – add rice and cardamom pods to the lemongrass milk and simmer gently on a low flame – stir again and again
- If you use organic fruits, you can now rub a little peel off the lime and orange and add it to the rice pudding – squeeze the lime – completely cut off the peel of an orange, the white peel parts must also be completely removed – the Then fillet the orange (collect the juice!) – put some orange fillets aside and cut the rest into small pieces
- In the meantime, the milk in the rice pot has already boiled down relatively well and the prepared remainder of the HOT almond milk has to be poured in over and over again until the rice is finally done (ATTENTION: use HOT milk, because cold milk stops or extends the cooking process!) – Finally the cardamom pods are taken out, the rice pudding is seasoned with lime juice and the orange pieces are stirred in
- The orange milk rice is served with the prepared orange fillets – you can sprinkle with some grated chocolate, cinnamon sugar or lime sugar, if you like
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