Individual rice cream molds, when inverted, show a crown mandarin oranges. Serve with sweetened whipped cream, grated orange zest and additional mandarin orange segments.

Rice Cream with Mandarin Oranges

1 (1 tablespoon) envelope unflavored gelatin
3 large eggs, separated
2/3 cup granulated sugar - divided use
1/2 teaspoon salt
2 cups milk
1 cup cooked rice
1 1/2 teaspoons vanilla extract
1 (11-ounce) can mandarin orange segments, drained
Whipped cream for garnish (optional)
Chopped candied orange peel for garnish (optional)
Mandarin orange segments for garnish (optional)

1. Soften gelatin in 1/2 cup water. Beat egg yolks with 1/3 cup sugar and salt; gradually beat in 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.
2. Beat egg whites with remaining 1/3 cup sugar until stiff but not dry. Fold into rice mixture.
3. Arrange 3 to 4 orange segments in 6 to 8 greased individual molds or custard cups. Fill with rice mixture; chill until firm.
4. To serve, unmold onto dessert plates and garnish with whipped cream, orange peel and orange segments, if desired.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.