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)

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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