Mandarin Orange Rice Mold Recipe
Ingredients
| 1 1/2 envelopes (1 1/2 tablespoons) unflavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 cups hot milk | ||
| 1 cup cold, cooked medium-grain rice | ||
| Mandarin orange segments | 1 Can (10oz), drained | |
| Crushed pineapple | 1 Can (10oz), drained | |
| Vanilla extract | 2 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| Powdered sugar | 1 Tablespoon | |
Directions
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.
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.
Chef
