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)

Directions

 * 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.