Orange Rice Cream

1. 1

   Make early in day, or one hour before serving.

2. 2

   Cook rice as label directs; refrigerate.

3. 3

   Peel orange, cut into sections; reserve 10 sections for decoration; cut rest in half and sprinkle with sugar; refrigerate.

4. 4

   Just before serving, whip cream stiff and add vanilla.

5. 5

   Fold in rice and halved orange sections (if very juicy, drain off some juice).

6. 6

   Arrange in serving dish; decorate with 10 orange sections and chocolate pieces.

No additional tips available.