Rice Mousse with Orange Sauce

Rice Mousse with Orange Sauce

A deliciously rich mousse with an orangy twist, fit for serving at any delightful occasion!


Step 1
  • Cut the vanilla pod lengthways. Pour the milk into a heavy-based pan with the rice and vanilla pod. Place a tight-fitting lid on the pan.
Step 2
  • Turn the heat up high until the milk begins to bubble lightly at the edge. Then turn it down low to cook for about 35 minutes or until the rice is tender. Stir occasionally.
Step 3
  • Soak the gelatine leaves in cold water for approximately 10 minutes. Take the vanilla pod out of the rice. Take the soaked gelatine out of the water and squeeze any remaining water out.
Step 4
  • Then add it to the warm rice and stir until it is dissolved. Then stir in the sugar and almonds and leave the rice to cool. Meanwhile whip the cream and mix it into the rice mixture and taste.
Step 5
  • Divide the rice mixture equally between about 10 individual moulds/dishes. Cover the dishes/moulds in the fridge for at least 3 hours.
Step 6
  • Cut 3 thin slices from one of the oranges and then cut the slices into smaller pieces. Squeeze the juice from the rest of the oranges.
Step 7
  • Heat the juice, sugar and orange pieces in a saucepan on an even heat and without a lid for about 10 minutes.
Step 8
  • Take out the orange pieces and cook for about another 5 mins, or until the sauce has reduced. Put the orange pieces back in the sauce and taste. Let the orange sauce cool down.
Step 9
  • Dip each of the bowls for a short time in very hot water and turn the rice mousse onto serving plates.
Step 10
  • Decorate with some orange pieces from the sauce and serve the rest of the orange sauce - in small bowls or jugs.

This dessert can be prepared the day before and it can also be made in one large bowl if preferred - spoon a little orange sauce on 10 serving plates and then add 2 spoonfuls of rice mousse. Decorate with orange pieces.


Vanilla pod
Whole milk
600 ml
Porridge Oats
75 g
Gelatine Sheets (Isinglass Sheets)
3 tbsp
Chopped, Flaked almonds
75 g
Whipped cream
250 ml
3 tbsp