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Cherry Rice Cream

3 cups cooked rice
3 cups milk
2 tablespoons grated orange peel
2/3 cup granulated sugar
1 envelope (1 tablespoon) unflavored gelatin
2 tablespoons cold water
1 teaspoon vanilla extract
1 (16-ounce) can tart pitted cherries (drain; reserve liquid)
2 large egg whites, stiffly beaten

Cherry Sauce (recipe follows)

1. Combine rice, milk, orange peel and sugar. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally.
2. Soften gelatin in cold water. Stir into pudding mixture. Add vanilla and drained cherries. Remove from heat and chill until partially set.
3. Fold in beaten egg whites.
4. Pour into 2-quart mold or individual molds. Chill until set.
5. To serve, unmold and top with Cherry Sauce.

Makes 6 servings.

Cherry Sauce: Combine liquid drained from cherries with 1 tablespoon cornstarch. Cook and stir until slightly thickened. Cool and serve over Cherry Rice Cream. A little sugar may be added if cherries are not sweet enough

Recipe provided courtesy of the USA Rice Federation.