1/2 c. long-grain rice
4 c. milk
3 beaten egg yolks
1/2 c. sugar
2 tsp. finely shredded orange peel
1/4 c. orange juice
Dash of salt

In heavy saucepan, combine rice and milk. Bring to boiling. Reduce heat and cook, covered, over very low heat about 35 minutes or until rice is tender. Stir occasionally. Combine egg yolks, sugar, orange peel, and salt. Add about 1 cup of the hot mixture to egg yolk mixture. Return all to saucepan and cook 2 minutes more. Remove from heat; stir in orange juice. Turn mixture into 2 quart casserole. Serve warm or cold. Makes 8 servings.