Add rice and give it a quick stir. Turn back the heat so that it simmers, then cover with a lid.
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.
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.
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 Directions
In a pot, bring 1 cup water to a boil, then reduce to a simmer and add strawberries and sugar.
Cook about 15 minutes, then remove from heat.
In a coffee mug or other small container, mix cornstarch to 1/8 cup spring water stir until smooth.
Return strawberry mixture to very low heat and add gradually add cornstarch mixture, stirring constantly.
Cook for 5 minutes, then remove from heat. Cool to room temperature, then cover and refrigerate in a non-metallic container.
Directions
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.
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.
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.)
Fold carefully together until just combined.
In pretty clear glass serving dishes, layer creamed rice and strawberry mixture. If desired, garnish with springs of fresh mint. Serve immediately.
Keyword Rice cream, Rice cream recipe, Rice cream with strawberry topping, Rice cream with strawberry topping recipe