Strawberry Rice-Cream
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
uncooked |
|
| 3 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 ½ | cups |
strawberries
fresh or frozen, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
uncooked |
|
| 7.1E+2 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
heavy whipping cream
|
|
| 355 | ml |
strawberries
fresh or frozen, sliced |
|
Directions
Whip heavy cream with additional ¼ teaspoon vanilla.
Place rice and milk in top of double boiler or in pan over boiling water.
Cook for 1 hour, or until tender, stirring occasionally.
Stir in sugar.
Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture.
Stir in vanilla. Mix well and continue cooking over hot water for 1 minute.
Cool.
Whip cream, fold in strawberries, then fold mixture into rice.
Chill until serving.
