Rice cream with strawberry s
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rice, white - small grain |
| 3 | cups | Water |
| 4 | cups | Milk |
| 1 | teaspoon | Salt |
| 2 | cups | Cream, heavy |
| 4 | tablespoons | Sugar |
| 2 | teaspoons | Vanilla |
| 2 | cups | Preserves, strawberry |
| 1 | cup | Water |
| 1 | tablespoon | Lemon juice |
Directions
Preparation: Cook rice with 3 cups water and salt for 15 minutes, covered. Add milk and cook 30 more minutes or until rice is tender and mixture is thick. Chill rice in refrigerator. Whip cream with sugar and vanilla. Gently fold whipped cream into chilled rice. Place in individual serving dishes, if desired. Also, if desired, you may place fresh, sliced strawberries on each dish. Place preserves, remaining water, and lemon juice in blender or food processor. Mix until blended. Serve over or with rice cream.