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Creamy mandarin orange
and rice mold.
Orange
and Rice Cream Mold
- 1 (11-ounce) can mandarin
orange segments
Milk
3 cups cooked rice
1/2 teaspoon salt
1/3 cup granulated sugar
Grated peel and juice of 1 orange
1 teaspoon vanilla extract
1 (2 1/8-ounce) package whipped topping mix, prepared
- Drain orange segments;
set segments aside.
- Add enough milk to juice
to make 3 cups. Combine with rice, salt and sugar. Cook over
medium heat until thick and creamy, about 30 minutes, stirring
occasionally.
- Stir in peel, juice and
vanilla.
- Spoon into 6 cup ring
mold. Chill.
- Unmold onto serving plate.
Spoon whipped topping into center of ring. Circle mold with orange
segments. Arrange additional orange segments, banana slices and
chocolate pieces on top of ring mold.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
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