Norwegian Rice Cream With Strawberry Sauce

• Rice Cream
• 1 lb short-grain white rice (not instant)
• 3 cups water
• 4 cups milk
• 1 teaspoon salt
• 2 cups heavy cream
• 4 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• Strawberry Sauce
• 2 cups strawberry preserves
• 1 cup water
• 1 tablespoon lemon juice

1. Rice Cream:
2. 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.
3. Strawberry Sauce:
4. Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.
5. 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, shortgrain white rice, water, milk, salt, heavy cream, granulated sugar, vanilla, strawberry sauce, strawberry preserves, water, lemon juice

Taken from www.food.com/recipe/norwegian-rice-cream-with-strawberry-sauce-137201 (may not work)