Mandarin Orange Rice Mold
|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)|
|Hot milk||2 Cup (32 tbs)|
|Cooked medium grain rice||1 Cup (16 tbs) (Cold)|
|Canned mandarin orange segments||11 Ounce (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|
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.
To serve, unmold onto a dessert plate.
Whip cream with powdered sugar and the remaining 1/2 teaspoon vanilla until soft peaks form.
Garnish with whipped cream and reserved orange segments.