Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1-tablespoon envelope unflavored gelatin
- 3 eggs, separated
- 2/3 cup sugar, divided
- 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)
- =
Directions
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.