2 env. unflavored gelatin
1/4 c. cold water
1/2 c. uncooked long-grain rice
3 c. milk
1/2 c. sugar
1/2 tsp. salt
1 c. whipping cream
Fresh or frozen sweetened strawberries

Soften gelatin in water; set aside. In heavy 2 quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover, cook over low heat until rice is tender, about 15 to 20 minutes. Remove from heat, add gelatin, stirring until dissolved. Cover, chill until partially set.

In chilled bowl, whip cream until stiff, fold into chilled rice mixture. Spoon into 6 cup decorative or ring mold. Cover and chill until set, about 3 hours. To unmold, loosen edges with spatula and invert on serving platter. Serve with sweetened strawberries. Yield: 10 to 12 servings.