Rice Cream with Mandarin Oranges

Description

Makes 6 servings

Ingredients

• 1 x 1-tablespoon envelope unflavored gelatin
• 3 eggs, separated
• ⅔ cup sugar, divided
• ½ teaspoon salt
• 2 cups milk
• 1 cup cooked rice
• 1½ teaspoons vanilla extract
• 1 x 11-ounce can mandarin orange segments, drained
• whipped cream for garnish (optional)
• chopped candied orange peel for garnish (optional)
• mandarin orange segments for garnish (optional)

Procedures

1. Soften gelatin in ½ cup water.
2. Beat egg yolks with ⅓ cup sugar and salt; gradually beat in milk.
3. Cook over hot water in double boiler, stirring constantly, until mixture coats a spoon.
4. Remove from heat and add softened gelatin, stirring until dissolved.
5. Add rice and vanilla; chill.
6. Beat egg whites with remaining ⅓ cup sugar until stiff but not dry.
7. Fold into rice mixture.
8. Arrange 3 to 4 orange segments in 6 to 8 greased individual molds or custard cups.
9. Fill with rice mixture; chill until firm.
10. To serve, unmold onto dessert plates and garnish with whipped cream, orange peel and orange segments, if desired.