Strawberry Rice

Reprinted from THE STRAWBERRY CONNECTION: STRAWBERRY COOKERY WITH FLAVOUR, FACT AND FOLKLORE by Beatrice Ross Buszek, Nimbus Publishing Limited, Halifax, NS, 83K 5N5.

1 cup cooked chilled rice (250 ml)
1 cup heavy cream (250 ml)
2 cups fresh strawberries (500 ml)
1/4 cup sugar (50 ml)
Salt

Add sugar to cream and whip. Add salt to the rice. Fold whipped cream into rice and put into serving dish. Top with fresh sliced strawberries.

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