8 Ounce, soaked in cold water for 30 minutes and drained (250 Gram)
16 Fluid Ounce (500 Milliliter)
1 (Use Grated Rind And Juice)
3 , peel and pith removed, segmented and chopped
8 Fluid Ounce, stiffly whipped (250 Milliliter)
Put the rice and milk in a saucepan and bring to the boil.
Cover and cook gently for 15 minutes or until the rice is tender and all the milk has been absorbed.
Turn the rice into a mixing bowl and stir in the orange juice and rind.
Leave to cool for 5 minutes.
Stir in half the orange segments and the sugar, then fold in the cream.
Spoon into a plain or decorative greased 1 1/2 pint ring mould.
Smooth the top.
Chill for at least 2 hours or until the mixture feels firm.
Turn out on to a serving plate and fill the centre with the remaining orange segments.