1 cup corned white rice
1 (12 fluid ounce) can vegetable oil
3 tablespoons white vinegar
1 teaspoon salt
1 3/4 cups water
3 egg whites
1 cup fresh orange juice
1 cup sour cream
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan over low heat, stir together the rice, oil, vinegar and salt. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes.
Meanwhile, combine the egg whites with the orange juice and sour cream; whisk until smooth. Serve immediately.