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Mandarin Orange Rice Mould

Chef.at.Home's picture
Ingredients
  Unflavored gelatin 1 1⁄2 Tablespoon (1 1/2 Envelopes)
  Cold water 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Hot milk 2 Cup (32 tbs)
  Cooked medium grain rice 1 Cup (16 tbs)
  Canned mandarin orange segments 11 Ounce, drained (1 Can)
  Canned crushed pineapple 8 1⁄4 Ounce, drained (1 Can)
  Vanilla extract 2 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 1 Tablespoon
Directions

Preparation Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes to soften.
Whisk together egg yolks, 1/3 cup of the sugar, and salt in a heavy 2-quart saucepan.
Gradually whisk in hot milk.
Cook custard, stirring constantly, over low heat until custard has thickened enough to lightly coat a metal spoon.
Do not boil.
Remove from heat; add softened gelatin and stir until dissolved.
Add rice, oranges (reserving a few for garnish), pineapple, and 1 1/2 teaspoons of the vanilla.
Refrigerate until custard mounds slightly when dropped from a spoon.
In large bowl of an electric mixer, beat egg whites until frothy.
Add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition.
Continue to beat until sugar dissolves and meringue holds glossy, stiff peaks.
Fold custard mixture into meringue.
Spoon into a lightly greased 2 1/2-quart mold.
Cover and refrigerate for 4 hours or until firm.

Recipe Summary

Cuisine: 
Asian
Method: 
Chilling

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