2 pounds white rice
1 medium egg
1 cup orange juice
1 cup lemon juice
1 cup orange juice
1 cup lemonade concentrate
1 (18 ounce) can sliced pineapple, drained
1 cup sliced celery
1 teaspoon vanilla extract
1 (12 fluid ounce) can fruit punch
1 cup milk
1 teaspoon orange extract
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large saucepan over medium heat. Sprinkle rice into the pan and cook for about 5 minutes; drain and place in a 13x9 inch roasting pan.
Mix egg, orange juice, lemon juice, orange juice concentrate, pineapple, celery, and vanilla in a small bowl. Pour the rice mixture over the rice.
Bake in preheated oven for 35 minutes, or until rice is tender. Top with fruit punch and milk.
Return pan to oven for 15 minutes, then remove from oven and let cool for 5 minutes. Transfer the roasting pan to a towel lined large dish.
Return roasting pan to oven, pour pineapple mixture over rice. Heat the orange juice and lemonade in small saucepan over medium heat. Remove pot from heat and beat egg mixture into the pineapple and orange juice, stirring constantly until thickened.