Rice Cream with Strawberry SauceAkershus Royal Banquet Hall, Norway Pavilion, EPCOT
Yield: 4-6 servings
1 cup short grain white rice (not instant)
1/4 teaspoon salt
1 1/2 cups water
2 cups milk
1 cup heavy cream
1/4 cup sugar
1 teaspoons vanilla extract
1 cup strawberry preserves
1/2 cup water
1 tablespoon freshly squeezed lemon juice
Bring 1 1/2 cups water to a boil with salt. Add rice, reduce the heat to medium low, and cook rice for 15 minutes, or until all of the water has been absorbed. Add milk and simmer for 20 minutes, or until all the milk has been absorbed. Transfer the mixture to a bowl of let cool to room temperature.
Meanwhile, in a blender, combine strawberry preserves, the 1/2 cup of water, and lemon juice and blend until smooth.
In a bowl, whip the cream with the sugar and vanilla. With a rubber spatula, fold the whipped cream mixture into the rice.
To serve, transfer the rice cream to a large bowl or to individuals serving bowls, and drizzle with the strawberry sauce.