3 c. milk
2 c. Minute Rice, uncooked
1 tbsp. honey
1/2 tsp. salt
4 eggs, slightly beaten
1 qt. fresh strawberries, halved and sweetened

In saucepan, combine milk, rice, honey and salt. Cook over low heat, stirring occasionally, until all milk is absorbed and mixture thickens. Cool slightly. Add eggs; blend thoroughly.

For each cake, spoon about 1/4 cup mixture onto lightly buttered griddle or heavy skillet. Cook until brown on both sides. Top with halved, sweetened strawberries. Serves 8. (16 cakes)