Rice Pudding with Dried Fruit and Orange

Ingredients

• Milk1/2 kg
• boiled and drained rice1/2 cup
• Sugarto taste
• vanillaa little
• orange juice1 cup
• Orange zest1 orange
• dried fruit (apricots, prunes, figs, raisins)1 cup
• Waterto cover the fruit

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 240, protein 5, fat 3, carbs 50, fiber 3, sugar 36

Original steps

1. Boil the washed rice in a pot of boiling water over low heat until cooked but not mushy, then drain completely.
2. Boil the milk with sugar, add the rice, and lower the heat, stirring for about 5 minutes until it reaches a good thickness, then remove from heat.
3. Add the vanilla and remove the mixture from the stove; once cooled, stir in the orange zest.
4. Place enough water in a dish to cover the dried fruit and add sugar.
5. Leave the fruit on low heat, adding water whenever necessary.
6. Before the fruit is fully cooked, add the orange juice until it is fully absorbed, then let it cook until tender and the sugar level is balanced.
7. Prepare a Pyrex dish, layer the fruit at the bottom, then pour the rice pudding over it; once cooled, place in the refrigerator.
8. Prepare a serving plate and invert the mixture onto it so the fruit is on top.