Kossman Strawberry Rice Cream Food

NORWEGIAN RICE CREAM WITH STRAWBERRY SAUCE

Steps:

• Rice Cream:.
• Cook rice with water and salt for 15 minutes. Add milk and cook for 30 minutes until rice is tender and of a thick consistency. Let cool. Whip cream with sugar and vanilla extract. Combine the rice and cream.
• Strawberry Sauce:.
• Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.
• Note: I always use fresh or frozen and I've never tried it with the preserves. When using fresh or frozen, you'll need about a pound. Slice them as preferred, then place them in a bowl with water, lemon juice and sugar to taste. Let it sit for a while, overnight is best.

RICE CREAM

Steps:

• 1. Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.
• 2. Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.
• 3. Spoon rice mixture into serving cups. Garnish with strawberry sauce if desired.

LEFTOVER RICE DESSERT WITH STRAWBERRIES

Steps:

• Combine strawberries and sugar and set aside to macerate.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.