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Orange and Rice Cream Mold recipe

Creamy mandarin orange and rice mold.

Recipe: Orange and Rice CreamMold

1 (11-ounce) can mandarin orange segments
3 cups cooked rice
1/2 teaspoon salt
1/3 cup granulated sugar
Grated peel and juice of 1 orange
1 teaspoon vanilla extract
1 (2 1/8-ounce) package whipped topping mix, prepared

  • Drain orange segments; set segments aside.
  • Add enough milk to juice to make 3 cups.Combine with rice, salt and sugar. Cook over medium heat untilthick and creamy, about 30 minutes, stirring occasionally.
  • Stir in peel, juice and vanilla.
  • Spoon into 6 cup ring mold. Chill.
  • Unmold onto serving plate. Spoon whippedtopping into center of ring. Circle mold with orange segments.Arrange additional orange segments, banana slices and chocolatepieces on top of ring mold.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    They look wonderful and almost creamy but there s no cream in the recipe just those beautiful blood oranges. Spectacular photography and I will be making these once the weather warms up a bit!

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