->Rice Cream 01 <-

1 lb small grain white rice, not instant (we use sushi rice)

3 cups water

4 cups milk

1 tsp salt

2 cups heavy cream

4 Tbsp sugar

2 tsp vanilla

2 cups strawberry preserves

1 cup water

1 Tbsp lemon juice

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. Makes 10 8-oz servings.

Strawberry Sauce: Place all ingredients in blender or food processor.

Mix until blended. Serve with Rice Cream or ice cream. Makes 10

servings.