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Golden Apricot Rice Pudding

3 cups cooked rice
3 cups milk
1/4 cup granulated sugar
1 tablespoon butter or margarine
1 teaspoon grated orange peel
1/8 teaspoon salt
1 (3-ounce) package orange flavor gelatin
1 teaspoon vanilla extract
1 cup whipping cream
1 (11-ounce) can mandarin orange segments, chopped and drained

1. Drizzle butter evenly into 6 individual ovenproof molds. Sprinkle with brown sugar; arrange apricots over brown sugar.
2. Stir sugar into milk; add rice. Stir in salt, cinnamon, nutmeg, eggs and vanilla; pour over apricots.
3. Place molds in pan half-filled with hot water; bake at 350*F for 20 to 25 minutes, or until custard is set. Unmold immediately; let cool.
4. To serve, place pudding on plate; spoon chocolate sauce around pudding. Garnish with whipped cream, chocolate leaves and almond slices.

Makes 10 servings.

Recipe provided courtesy of the USA Rice Federation.