2 c. skim milk
1/3 c. long grain rice
1 beaten egg yolk
2 tbsp. orange juice
2 tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. finely shredded orange peel
3 egg whites
1/4 tsp. cream of tartar
2 tbsp. sugar
1 (8 oz.) can peach slices, chilled, drained and cut up (juice or water pack)

In medium saucepan combine milk and rice. Bring to boil. Reduce heat; cook, covered, over low heat for 20 minutes, stirring occasionally. Uncover, cook 5 minutes more. In a small bowl combine egg yolk, orange juice, the 2 tablespoons sugar, and salt. Stir about 1 cup of the hot mixture into yolk mixture; return all to saucepan. Bring mixture to a gentle boil. Cook and stir over low heat about 2 minutes or until slightly thickened. Remove from heat; stir in vanilla and orange peel. Cover surface with plastic wrap. Chill 1 hour.

In a small bowl beat egg whites and cream of tartar on high speed of electric mixer until soft peaks form (tips curl over). Gradually add the remaining sugar, beating until stiff peaks form (tips stand straight). Fold egg whites into chilled pudding. Cover and chill. Just before serving, coarsely chop peaches. Set aside 6 peach pieces; fold remaining peaches into the pudding. Spoon into individual dishes and garnish with reserved peach pieces and mint, if desired. Makes 6 servings.