Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 3 cups skim milk
- 1 teaspoon grated orange peel
- 1/8 teaspoon salt (optional)
- 1 0.3-ounce package artificially-sweetened orange flavor gelatin
- 1 teaspoon vanilla extract
- 2 cups frozen non-dairy whipped topping, thawed
- 2 oranges, peeled, sectioned, and coarsely chopped
- =
Directions
Combine rice, milk, orange peel and salt in medium saucepan. Bring to a boil. Reduce heat; simmer 25 minutes, or until thickened, stirring often. Add gelatin and vanilla; cool.
Fold topping and oranges into rice mixture. Spoon into 12 individual 1/2-cup molds or 6-cup ring mold. Chill until firm. Unmold onto serving plates. Garnish with additional whipped topping, if desired.