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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)
- 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.
- Beat egg whites with remaining 1/3 cup
sugar until stiff but not dry. Fold into rice mixture.
- Arrange 3 to 4 orange segments in 6 to
8 greased individual molds or custard cups. Fill with rice mixture;
chill until firm.
- 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.
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