Cointreau Rice Pudding

Description
Makes 8 servings.

Ingredients

 * 4 large navel oranges
 * 1 tablespoon butter or margarine
 * 3 cups hot cooked rice
 * 4 eggs, separated
 * 2 cups half and half
 * 2 cups milk
 * 1/2 cup Sugar
 * 2 tablespoons Cointreau or other orange flavored liqueur
 * 1 tablespoon grated orange peel
 * 1 teaspoon vanilla extract
 * 1/8 teaspoon salt

Cointreau Sauce:

 * 1/2 cup Sugar
 * 1 tablespoon cornstarch
 * 1/8 teaspoon salt
 * 1 cup boiling water
 * 1 tablespoon butter or margarine
 * 1 tablespoon grated orange peel
 * 3 tablespoons Cointreau or other orange flavored liqueur
 * candied orange peel for garnish
 * Fresh mint leaves for garnish

Directions

 * 1) Cut oranges in half crosswise.
 * 2) Remove sections with spoon being careful not to tear shells.
 * 3) Reserve orange segments for other use. Set shells aside.
 * 4) Stir butter into rice.
 * 5) Beat yolks and add half and half, milk, Sugar, Cointreau, orange peel, vanilla and salt.
 * 6) Fold in egg whites, which have been beaten until stiff but not dry, into egg yolk mixture.
 * 7) Turn into buttered shallow 2-quart baking dish. Set in pan of hot water.
 * 8) Bake at 350 degrees 1 hour or until knife inserted near center comes out clean.
 * 9) Spoon pudding into prepared orange shells. Garnish with candied orange peel and fresh mint leaves.
 * 10) Serve immediately with Cointreau Sauce.
 * 11) Cointreau Sauce: Combine Sugar, cornstarch and salt.
 * 12) Stir in water gradually. Cook, stirring constantly, about 5 minutes.
 * 13) Blend in water, butter, orange peel and Cointreau.
 * 14) Garnish with orange peel and mint leaves.