1. Soften gelatin in water; set aside. 2. In a heavy 2-quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover; cook over low heat until rice is tender, about 15--20 minutes. 3. Remove from heat; add gelatin, stirring until dissolved. Cover; chill until partially set. 4. In a chilled bowl, whip cream until stiff; fold into the chilled rice mixture. 5. Spoon into a 6-cup decorative or ring mold. Cover and chill until set, about 3 hours. 6. To unmold, loosen edges with a spatuala and invert onto a serving platter. Serve with sweetened strawberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
