Spirited rice cream spiked with an orange liqueur and served topped with whipped cream and segments of mandarin orange.
2 (11-ounce) cans mandarin orange segments (drain; reserve syrup)
3 cups cooked rice
1/2 cup granulated sugar
3 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy cream, whipped or 1 (1.4-ounce) package whipped topping mix, prepared
- Combine syrup from orange segments, orange juice and enough water to make 2 cups. Add orange peel, rice and sugar. Cook over medium heat until rice is thick and creamy, about 30 minutes, stirring occasionally.
- Remove from heat; stir in orange liqueur and vanilla. Chill until mixture begins to set. Stir in 1 cup whipped cream and half of the orange segments.
- Spoon into serving dishes; top with remaining 1 cup whipped cream and orange segments.
Makes 10 servings.
Recipe provided courtesy of the USA Rice Federation.