Rice Cream with Strawberry Sauce
Yield
10 servingsPrep
30 minCook
45 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
long grain rice
not instant |
*
|
| 3 | cups |
water
|
|
| 4 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
heavy whipping cream
|
|
| 4 | tablespoons |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| Strawberry sauce | |||
| 2 | cups |
strawberry preserves
|
* |
| 1 | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
long grain rice
not instant |
*
|
| 7.1E+2 | ml |
water
|
|
| 946 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
heavy whipping cream
|
|
| 6E+1 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| Strawberry sauce | |||
| 473 | ml |
strawberry preserves
|
* |
| 237 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
Directions
Cook rice with 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.
Serve with strawberry sauce.
Strawberry Sauce: Place all ingredients in blender or food processor.
Mix until blended.
Serve with Rice Cream or ice cream.
