• 1 env. unflavored gelatin
  • 1/2 c. water
  • 3 eggs, separated
  • 1/4 c. sugar
  • 1/2 tsp salt
  • 2 c. skim milk
  • 1 c. cooked rice (no added salt or fat)
  • 1 1/2 tsp vanilla extract
  • 1/3 c.sugar
  • 11 oz. can unsweetened mandarin oranges, drained


Combine gelatin & water in a small bowl; set aside. Combine egg yolks, 1/4 c. sugar & salt in top of double boiler; gradually stir in milk. Bring water to a boil, and reduce heat to medium. Cook, stirring occasionally, until custard thickens and coats a metal spoon. Remove from heat; add gelatin mixture, stirring until dissolved. Stir in rice and vanilla. Chill until consistency of unbeaten egg white. Beat egg whites till foamy. Gradually add 1/3 c. sugar, 1 tbsp. at a time, beating till soft peaks form. Fold whites into rice mixture. Spoon into 8 (6 oz) dessert dishes; chill until set. Top with mandarin oranges.

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Submitted 6/13/05.
Source: Southern Living 1985
Submitted By: Ruth A. Burbage
Rice Cream w/Mandarin Oranges