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Pineapple-Strawberry Delight

1 tablespoon tablespoon-package unflavored gelatin
1 (8-ounce) can crushed pineapple (drain; reserve syrup)
2 cups cooked rice
1 (10-ounce) package frozen sliced strawberries, thawed, divided use
1 teaspoon vanilla extract
2 large egg whites *
3 tablespoons granulated sugar
1/4 teaspoon salt
1 cup (1/2 pint) heavy cream, whipped and sweetened

1. Soften gelatin in pineapple syrup; heat to dissolve.
2. Combine gelatin, pineapple, rice, 1/2 cup strawberries (including syrup) and vanilla.
3. Whip egg whites with sugar and salt until stiff but not dry; fold into rice mixture. Fold half of whipped cream into mixture.
4. Spoon into individual molds (about 3/4 cup each). Chill until firm. Unmold onto cold plates and top with a dollop of whipped cream and remaining strawberries.

Makes 6 servings.

* Although the overall risk of egg contamination is very small, the risk of food borne illness from eggs is highest in raw and lightly cooked dishes. Even with the minimal risk factor, children and the elderly should never eat foods prepared with raw eggs. To eliminate risk and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you prepare them. To cook eggs for these recipes, use the following methods to adapt your recipes:

Cooking Egg Whites for Use in Recipes – Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Recipe provided courtesy of the USA Rice Federation.