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.
- 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
- Soften gelatin in ½ cup water.
- Beat egg yolks with ⅓ cup sugar and salt; gradually beat out the 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 ⅓ 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.
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