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)
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.