Rice Cream with Mandarin Oranges

Description
This stone-cold, creamy dessert starts with real fruit, white rice, eggs and milk and is chilled to great perfection. Serve up a sweet treat by garnishing with any fruit and making it look appetizing.

Ingredients

 * 1 x 1-tablespoon envelope unflavored gelatin
 * 3 small eggs, separated
 * ⅔ cup sugar, divided, brown only
 * ½ teaspoon salt
 * 2 cups milk, regular or low-fat/skimmed only
 * 1 cup cooked rice, white only
 * 1 ½ teaspoon vanilla extract
 * 1 x 11-ounce can mandarin orange segments, drained
 * whipped cream, for garnishing
 * chopped candied orange peel, for garnishing
 * mandarin orange, segments for garnishing

Directions

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