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Cardamom and Orange Blossom Rice Pudding
Cardamom and Orange Blossom Rice Pudding

Cardamom and Orange Blossom Rice Pudding
A fragrant, comforting rice pudding infused with cardamom and orange blossom, providing easily digestible carbohydrates for optimal pre-ride energy.
Cardamom and Orange Blossom Rice Pudding
Ingredients:
1
Servings
  • 120
    g
     round rice
  • 350
    ml
     skimmed milk
  • 25
    g
     honey
  • 1
    item
     orange
  • 2
    item
     cardamom pod
  • 1
    tsp
     orange blossom water
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Cardamom and Orange Blossom Rice Pudding
Instructions:
  1. Rinse the round rice under cold water in a sieve to remove excess surface starch.
  2. Lightly crush the cardamom pods using the flat side of a knife to release their aroma.
  3. In a medium saucepan, combine the rinsed rice, skimmed milk, crushed cardamom pods, and the finely grated zest of the orange.
  4. Bring the mixture to a gentle boil over medium heat, stirring continuously to prevent the rice from sticking to the bottom.
  5. Reduce the heat to low, cover with a lid, and let it simmer gently for 20 to 25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
  6. Remove the saucepan from the heat, locate and discard the cardamom pods.
  7. Squeeze the juice of half of the orange into the rice pudding, then stir in the honey and orange blossom water until thoroughly combined.
  8. Let the pudding sit covered for 5 minutes to thicken slightly, then serve warm.
  9. To store or carry: Transfer any leftovers to an airtight container and keep in the refrigerator for up to 3 days. While this is best eaten warm at home before your ride, you can pack it cold in a sealed insulated food flask to consume on the go.
Nutrition Per Serving 601 g Per 100g
Energy 668.6 kcal 111 kcal
Protein 21.4 g 3.6 g
Fibre 3.9 g 0.6 g
Salt 0.4 g 0.1 g
Sugar 47.1 g 7.8 g
Carbohydrates 146.7 g 24.4 g
Fat 1.2 g 0.2 g
Environmental Per Serving 601 g Per 100g
CO2 0.7 kg 0.1 kg
Water 695.6 l 115.7 l
  • 120
    g
     round rice
  • 350
    ml
     skimmed milk
  • 25
    g
     honey
  • 1
    item
     orange
  • 2
    item
     cardamom pod
  • 1
    tsp
     orange blossom water
1
Servings
0

Rinse the round rice under cold water in a sieve to remove excess surface starch.

Lightly crush the cardamom pods using the flat side of a knife to release their aroma.

In a medium saucepan, combine the rinsed rice, skimmed milk, crushed cardamom pods, and the finely grated zest of the orange.

Bring the mixture to a gentle boil over medium heat, stirring continuously to prevent the rice from sticking to the bottom.

Reduce the heat to low, cover with a lid, and let it simmer gently for 20 to 25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

Remove the saucepan from the heat, locate and discard the cardamom pods.

Squeeze the juice of half of the orange into the rice pudding, then stir in the honey and orange blossom water until thoroughly combined.

Let the pudding sit covered for 5 minutes to thicken slightly, then serve warm.

To store or carry: Transfer any leftovers to an airtight container and keep in the refrigerator for up to 3 days. While this is best eaten warm at home before your ride, you can pack it cold in a sealed insulated food flask to consume on the go.

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