– Bring the milk to the boil, add sugar, rice and cook, stirring, over low heat until ready. Cool.

– Peel the orange, squeeze. Add the juice to the dissolved gelatin. Combine with the rice and nuts.

– Pour the rice jelly into the mould and cool.

– Peel and divide into segments the second orange.

– Put the jelly on a dish, decorate with the zest, orange segments and mint leaves when serving.