Orange-Rice Pudding
Makes 10-12 servings

1 cup Florida orange juice
2/3 cup long grain rice
1/2 cup water
2 cups buttermilk
3/4 cup refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs
2/3 cup sugar
2 tablespoons Florida orange juice
Nonstick spray coating
Florida orange peel, cut into thin strips (optional)
Fresh mint sprigs (optional)

In a small saucepan combine the 1 cup orange juice, the uncooked rice, and water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large bowl combine buttermilk, egg product or eggs, sugar, and the 2 tablespoons orange juice. Stir until the sugar is dissolved. Spray a 2-quart square baking dish with nonstick coating. Spoon rice mixture into dish, spreading evenly. Pour egg mixture over rice mixture. Place dish in a large baking pan; pour hot water into baking pan around dish to a depth of 1 inch. Bake the pudding in a 350 degree oven for 40 to 45 minutes or until mixture is firm around the edges and is almost set in center. Remove square dish from outer pan; cool 30 minutes on a wire rack. Cover and chill 4 hours before serving. To serve, spoon pudding into dessert dishes. If desired, garnish with orange peel strips and mint sprigs.