Rice Cream with Mandarin Oranges

Description
Makes 6 servings

Ingredients

 * 1 1-tablespoon envelope unflavored gelatin
 * 3 eggs, separated
 * 2/3 cup sugar, divided
 * 1/2 teaspoon salt
 * 2 cups milk
 * 1 cup cooked rice
 * 1 1/2 teaspoons vanilla extract
 * 1 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)

Directions
Soften gelatin in 1/2 cup water. Beat egg yolks with 1/3 cup sugar and salt; gradually beat in milk. Cook over hot water in double boiler, stirring constantly, until mixture coats a spoon. Remove from heat and add softened gelatin, stirring until dissolved. Add rice and vanilla; chill.

Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Fold into rice mixture. Arrange 3 to 4 orange segments in 6 to 8 greased individual molds or custard cups. Fill with rice mixture; chill until firm. To serve, unmold onto dessert plates and garnish with whipped cream, orange peel and orange segments, if desired.