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Vanilla rice pudding
From Arabic cuisine: sweet dessert with crispy pistachio nuts.
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Ingredients
Directions
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Clean the orange and grate the orange peel. Cut open the vanilla pod and scrape out the marrow with a knife tip.
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Pour the milk into a pan and add the orange zest, vanilla and stick, the rice, the salt and the sugar.
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Bring to boil. Cook the rice in 12 min. Very softly done, stirring occasionally.
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Chop the pistachio nuts coarsely. Heat a frying pan without oil or butter and toast the nuts in 3 min. Golden brown. Let cool on a plate.
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Cover 4 cups with cling film. Remove the vanilla pod from the rice. Put the cinnamon and sugar through. Distribute over the cups, press well.
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Pour the rice into 4 dishes and sprinkle the pistachios. Serve hot or cold.
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Nutrition
475Calories
Sodium0% DV1.030mg
Fat20% DV13g
Protein28% DV14g
Carbs25% DV76g
Fiber40% DV10g
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