2 c. skim milk
1/3 c. long grain rice
1 beaten egg yolk
1/4 tsp. orange peel (shredded)
2 tbsp. orange juice
2 tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
3 egg whites
1/4 tsp. cream of tartar
2 tbsp. sugar
1 (11 oz.) can mandarin oranges, chilled and drained
Mint sprigs

In medium saucepan combine milk and rice. Bring to boiling. Reduce heat; cover, cook over low heat 20 minutes, stirring occasionally. Uncover, cook 5 more minutes.

In a small bowl combine egg yolk and orange juice; stir in 2 tablespoons sugar and salt. Gradually stir about 1 cup of the hot rice mixture into yolk mix; return all to the saucepan. Bring the mixture to a gentle boil. Cook and stir over low heat about 2 minutes. Remove from heat. Stir in vanilla and orange peel. Cool.

In small bowl beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add 2 tablespoons sugar, while beating. Fold egg whites into cooled rice mixture. Cover and chill several hours. To serve garnish with orange sections and mint sprigs.