Cherry Rice Cream

Description
Makes 10 servings.

Ingredients

 * 3 cups cooked rice
 * 3 cups milk
 * 2 tablespoons grated orange peel
 * 2/3 cup sugar
 * 1 envelope (1 tablespoon) unflavored gelatin
 * 2 tablespoons cold water
 * 1 teaspoon vanilla extract
 * 1 16-ounce can tart pitted cherries (drain; reserve liquid)
 * 2 egg whites, stiffly beaten
 * Cherry Sauce

Directions

 * 1) Combine rice, milk, orange peel and sugar.
 * 2) Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally.
 * 3) Soften gelatin in cold water. Stir into pudding mixture.
 * 4) Add vanilla and drained cherries. Remove from heat and chill until partially set.
 * 5) Fold in egg whites. Pour into 2-quart mold or individual molds.
 * 6) Chill until set. To serve, unmold and top with Cherry Sauce.
 * 7) Cherry Sauce: Combine liquid drained from cherries with 1 tablespoon cornstarch.
 * 8) Cook and stir until slightly thickened. Cool and serve over Cherry Rice Cream.
 * 9) A little sugar may be added if cherries are not sweet enough.