1 med. orange
1 env. unflavored gelatin (Knox)
1 lg. egg, separated
1 lg. egg, left whole
1/4 c. granulated sugar
2 (8 oz.) pkgs. cream cheese
2 c. cooked rice
1 c. heavy cream
1 prepared pie crust

Peel the orange and remove the white pith. Cut the pulp into small sections. Press the sections through a sieve to capture the liquid. Include some small bits of pulp in the liquid, but be sure you do not have any large pieces. Stir in the gelatin to dissolve.

Place the orange juice, egg yolk, whole egg and sugar in the top of a double boiler. Heat slowly, stirring gently until the mixture thickens. Remove from the heat and set aside.

In a large mixing bowl, beat the cream cheese and egg white until light and fluffy. Add the egg mixture and mix until well blended. Add cooked rice, cool. Whip the cream until slightly stiff, then fold into the cream cheese mixture. Pour the mixture into the prepared crust and chill until set.