Rice Cream with Strawberry Topping – A Beautiful and Unique Holiday Dessert

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by Nindo Mom on December 5, 2010

I heard about Rice Cream on a Food Network program feature foods served at Disney World. This delectable treat looked and sounded so delicious, I had to try it for myself. But since I’m not planning a trip to Disney World anytime soon, I decided to do some research and discover the recipe for myself.

It turns out the recipe was a lot harder to find than I thought. But I was able to come up with a list of ingredients, although without the proportions, and a few photographs. So I worked with it for a while, and came up with a great recipe for Rice Cream.

Apparently, rice cream with raspberry sauce is a traditional Norwegian dessert. But the Disney World version uses strawberries–which are quite popular, especially with kids, so I use strawberries. You could also use blueberries, raspberries, cherries, or other similar fruits for the recipe, if you prefer.

To make rice cream, you start with a rice pudding, mixed with whipped heavy cream and layered with a fruit sauce.

So let’s get started…

Ingredients for Rice Pudding:

  • 1 cup dry white rice
  • 2 cups spring water (or filtered from a Pur or Britta pitcher)
  • 3/4 cup thick coconut milk (can substitute regular cow’s milk, if desired)
  • 1 1/4 cup cow’s milk


  1. In a pot with a lid, bring the water to a boil.
  2. Add rice and give it a quick stir. Turn back the heat so that it simmers, then cover with a lid.
  3. When rice is soft and all the water has been absorbed–about 20 minutes or so–add the milk and 3/4 cup granulated sugar and stir.
  4. Cook at low to medium-low heat for about an hour, stirring regularly. Make sure to monitor the mixture constantly and stir frequently to make sure it doesn’t stick to the bottom of the pot.
  5. When all the milk has been absorbed, remove mixture from heat and add vanilla, then allow to cool completely. Cover tightly in a non-metallic container and refrigerate.

Strawberry Topping Ingredients:

  • 1 1/2 lbs frozen strawberries
  • 2/3 cup sugar
  • 2 T cornstarch
  • 1 cup spring water, plus 1/8 cup
  1. In a pot, bring 1 cup water to a boil, then reduce to a simmer and add strawberries and sugar.
  2. Cook about 15 minutes, then remove from heat.
  3. In a coffee mug or other small container, mix cornstarch to 1/8 cup spring water stir until smooth.
  4. Return strawberry mixture to very low heat and add gradually add cornstarch mixture, stirring constantly.
  5. Cook for 5 minutes, then remove from heat. Cool to room temperature, then cover and refrigerate in a non-metallic container.


Once the rice mixture and strawberry topping have been thoroughly chilled, you’re ready to begin the last step. For best results, rice cream should be assembled immediately before serving.

  1. For each serving, measure out 1/2 cup heaving whipping cream into a non-metallic bowl and whip on high speed with an electric mixer until it peaks.
  2. Gently add equal portions of the cooked rice mixture. (For example, for four servings, mix 2 cups whipped whipping cream and 2 cups rice mixture.)
  3. Fold carefully together until just combined.
  4. In pretty clear glass serving dishes, layer creamed rice and strawberry mixture.  If desired, garnish with springs of fresh mint. Serve immediately.

Love it up! This recipe is beautiful, delicious, and unique. So it’s the perfect treat for holidays, or any time at all. And it’s sure to leave your guests talking!

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