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.
