Step 1Place the rice, milk, vanilla pod and sugar into a pan and boil until the rice becomes soft (approx. 40 minutes).
Step 2Soak and drain the gelatine leaves, then add to the mixture. Allow to cool.
Step 3Once cool, fold in the whipped cream then pour into moulds. Leave to stand for 2 hours before serving.
Step 4For the orange soup, place the orange juice, vanilla pod and cinnamon stick into a pan. Heat and reduce to approx. 100ml of liquid. Remove from the heat and add the orange segments. Serve with the rice pudding mousse.
- 85 g Country Range Round Grain Pudding Rice
- 600 ml milk
- 1 Country Range Vanilla Pod
- 75 g sugar
- 2 ½ gelatine leaves
- 150 ml Country Range Whipping Cream, whipped
- For the orange soup:
- 2 oranges, peeled and segmented
- 200 ml Country Range Orange Juice
- 1 Country Range Cinnamon Stick
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