Orange Rice Torte

Orange Rice Torte

Serves 8

Just before serving, pour over some Grand Marnier liqueur if wished adding the points; 1 pt per 25ml.

Full Choice 18 pts the whole recipe

No Count   6 pts the full recipe

150g pudding rice

600ml skimmed milk

8 tbsp splenda

4 oranges

6 sheets leaf gelatine

450ml low fat custard

2 tsp vanilla essence

a few grapes to decorate

Place the rice, milk and splenda in a heavy-based pan.  bring to a gently simmer, stirring continuously.  Reduce the heat and simmer uncovered for 20 mins until the milk has been absorbed & the rice is cooked.

Using a fine grater, add the zest from 2 of the oranges and stir well.

Soak the gelatine in a bowl fo cold water until soft.  Squeeze out the water and place in a small bowl.  Dissolve the gelatine weither in the microwave for 30secs on full power or by sitting it in a bowl in a large pan of boiling water.  Beat the gelatine into the rice.  Stir in the custard and vanilla essence.

Pour the mixture into a deep round 3 pt mould and chill until set, preferably overnight.

Cut the skin from the oranges & segment.

To unmould the dessert; dip[ the mould in a bowl of boiling water for 2-3 seconds.  Place an upturned serving plate on top of the bowl, quickly flip over and remove the mould.

Decorate with segments of orange and clusters of grapes.

No Counters:

You can make this a completely no count recipe by making the no count fresh custard.:

450ml skimmed milk

3 egg yolks

3 tbsp splenda

½ tsp vanilla essence

Beat the yolks, sweetener and essence in a bowl.  Warm the milk (not boiling).  Pour a little warm milk onto the eggs and whisk, gradually add the rest of the milk.  Now put the bowl onto a pan of boiling water....make sure the water is not touching the bottom of the bowl.

Whisk until the custard thickens.  Cool and use in the above recipe.