Strawberry Rice Custard Freeze
Italians have been putting rice in their ice cream for over 100 years, you'll find out why when you try this tasty frozen strawberry rice custard.
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
- 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.
- Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.
Makes 8 servings.
Recipe and photograph provided courtesy of USA Rice Federation.