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Strawberry Rice Custard Freeze

1 1/2 cups cooked rice
1 cup granulated sugar
1/8 teaspoon salt
3 cups milk
2 large eggs, beaten
2 cups (1 pint) fresh strawberries, washed, hulled and crushed*
2 cups heavy cream

1. Combine rice, sugar, salt, milk and eggs in large saucepan. Cook over low heat until mixture just begins to bubble, stirring constantly; cool. Add strawberries and cream.
2. Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.