Rice Cream with Mandarin Oranges

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Makes 6 servings



  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.