RCI-DS.001.0383.001
Orange and Rice Cream Mold
Makes 8 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- -ounce can mandarin orange segments1 11 unit
- 1 unit
- 3 cups
- 1/2 teaspoon
- 1/3 cup
- grated peel and juice of 1 orange1 unit
- 1 teaspoon
- -1/8-ounce package whipped topping mix1 2 unitprepared
Method
1
Combine the cooked rice, milk, salt, and sugar in a large mixing bowl. Stir until the mixture is smooth and the sugar is fully dissolved.
2
Fold in the grated orange peel, orange juice, and vanilla extract into the rice mixture until evenly distributed.
3
Prepare the whipped topping mix according to package directions.
4
Gently fold the prepared whipped topping into the rice mixture, being careful not to deflate the topping.
5
Drain the mandarin orange segments and fold them into the mixture, reserving a few segments for garnish if desired.
6
Divide the mixture evenly among four serving dishes or molds. Refrigerate for at least 2 hours until the mixture sets and chills thoroughly.
120 minutes
7
Unmold onto serving plates if using molds, or serve directly in the chilling dishes. Top with reserved mandarin orange segments and serve cold.