Strawberry Rice Fluff
|Light cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Long grain rice||1⁄4 Cup (4 tbs)|
|Finely shredded orange peel||1 Teaspoon|
|Unflavored gelatin||1 Teaspoon|
|Cold water||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
In a heavy saucepan combine cream and milk; bring to boiling. Stir in uncooked rice. Cover and cook over low heat for 25 to 30 minutes or till rice is tender and most of the liquid is absorbed, stirring occasionally. (Mixture may look curdled.) Remove from heat; stir in the 2 tablespoons sugar, orange peel, and vanilla.
In a 1-cup measure soften the unflavored gelatin in the cold water for 5 minutes. Place the measuring cup in a saucepan of water; heat and stir till the gelatin dissolves. Stir into rice mixture. Cool thoroughly.
Meanwhile, chop strawberries, reserving a few whole berries for garnish. Stir chopped berries into rice mixture.
Immediately begin beating egg whites with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Fold egg whites into rice mixture.
Transfer rice mixture to 4 dessert dishes. Chill about 3 hours or overnight. Slice the reserved strawberries. Garnish each serving with sliced strawberries.