6 c. milk
1 c. long grain rice
3 tbsp. sugar
1/2 tsp. salt
1 c. heavy cream
Berries

In a large heavy saucepan over medium heat, combine rice, milk, sugar and salt until tiny bubbles form around edge. Reduce heat and simmer covered 45-50 minutes until rice is tender. Stir occasionally. Refrigerate until well chilled. Beat cream until peaks form. Fold into chilled rice. Refrigerate until ready to serve. Spoon berries over each serving. 8 servings.