Orange and rice custard

10 - 12 folks

Ingredients

Quantity Ingredient
¾ cup Orange juice;
¾ cup Water;
½ teaspoon Orange peel; finely shredded (divided use)
⅔ cup Med-grain -=OR=-
⅔ cup Short-grain white rice; uncooked
Nonstick spray coating;
2 cups Buttermilk;
1 cup Sugar;
2 tablespoons Orange juice;
1 tablespoon Margarine; melted
Thin strips of orange peel; (optional)
Fresh mint sprigs; (optional)

Directions

In a small saucepan combine ¾ cup orange juice and the water; heat to a boiling. Stir ¼ teaspoon of the shredded peel, the uncooked rice, and 1 tablespoon of sugar. Reduce heat; simmer, covered for 15 to 20 minutes or until liquid is absorbed and rice is tender. Spray a 2-quart square baking dish with spray coating. Spoon the rice mixture into pan; spread evenly. Set aside. In a large mixing bowl combine egg product or eggs, buttermilk, 1 cup sugar, the 2 tablespoon orange juice, margarine and remaining ¼ teaspoon shredded peel. Mix until sugar is dissolved. Carefully pour egg mixture over rice. Place dish in a large baking pan; pour hot water into baking pan to a depth of 1 inch. Bake in a 350 degree oven for 40 to 45 minutes, or until firm around the edges and almost set in center. Remove large pan from oven. Carefully lift custard dish from the water; transfer to wire rack. Cool about 30 minutes or until room temperature. Cover and chill for four hours before serving. To serve, spoon custard into dessert dishes or cut into squares. If desired, garnish with orange peel strips and mint. Per serving: 178 cal, 2 g fat, 5mg cho, 98mg sod. Source: The San Diego Union-Tribune, Food Section, (somewhere between Nov 1, 1994 to Jan. 1, 1994) Brought to you and your via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-02-95

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