3 c. water
2 c. milk
3/4 c. uncooked rice
3/4 tsp. salt
Dash of cinnamon
3 env. unflavored gelatin
3/4 c. sugar
2 tsp. vanilla
1 c. heavy cream, whipped

Combine first 5 ingredients in double boiler. Cover and cook over simmering water for 40 minutes (until rice is tender). Stir occasionally. Mix gelatin and sugar - stir into rice until gelatin dissolves. Pour into large bowl, cool. Add vanilla. Chill until slightly thickened. Fold in whipped cream. Turn into an 8 cup ring mold. Chill until firm - unmold.

STRAWBERRY SAUCE:

1 (10 oz.) pkg. frozen sliced strawberries, thawed but not drained
2 tsp. cornstarch
3 tbsp. sugar
1/4 c. water
2 tbsp. orange juice
2 tbsp. lemon juice

Puree strawberries - gradually blend into cornstarch, sugar in saucepan. Add water, cook stirring until sauce boils for 30 seconds. Stir in juices. Chill. Pour over rice cream. (May also use raspberries instead of strawberries).