It’s obvious that we feel bored having the same rice pudding on occasion. so, we always love to explore new things to taste.  You can try this flavorful and low-fat contort on the work of art, made with short-grain rice, ground orange get-up-and-go, cinnamon, and vanilla.


  • 185g butter softened
  • 3/4 cup caster sugar
  • 2 teaspoons finely grated orange rind
  • 3 eggs
  •  1/2 cups self-raising flour
  • 1/2 cup milk
  • pure cream, to serve

For Making SYRUP

  • 1/4 cup orange juice
  • 1/2 cup caster sugar
  • 2 oranges, peeled, segmented

Spot rice in the sifter. Flush under virus water, blending with fingers to evacuate overabundance surface starch. A spot in a 5-qt pot with water and salt, and heat to the point of boiling over high warmth. Diminish warmth to medium and bubble 7 minutes, or until delicate. Channel rice; come back to the pot.

Blend milk and sugars into rice, mixing to break down sugars. Heat to the point of boiling over medium-high warmth. Lessen warmth to medium-low to keep up a moderate stew. Stew, mixing much of the time from the start and always around the end, for around 25 minutes, or until rice duplicates in size, is delicate and delicate, and milk has the consistency of overwhelming cream (blend will be very liquidy).

Fill a bowl; mix in vanilla, orange get-up-and-go and cardamom. Spread the surface of pudding with cling wrap to keep a skin from shaping. Let cool. Refrigerate until chilled, around 4 hours, before serving.

For every parfait, spoon 1⁄4 cup orange rice pudding into a glass, at that point top with 3 orange segments, 1 Tbsp defrosted diminished calorie whipped fixing and 1 tsp without fat butterscotch caramel fixing. Rehash layers.