Description Edit

Makes 10 servings.

Ingredients Edit

Directions Edit

  1. Measure 1 cup strawberries; mash and set aside.
  2. strawberry Sauce: Place remaining strawberries in blender container and puree.
  3. Transfer puree to 2-quart saucepan; add 1/4 cup Sugar.
  4. Dissolve cornstarch in water; stir into saucepan.
  5. Cook over medium heat 2 to 3 minutes or until sauce is slightly thickened. Set aside to cool.
  6. Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened.
  7. Cook over low heat, stirring constantly, until well blended.
  8. Add reamining 1/4 cup Sugar and stir until dissolved.
  9. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites.
  10. Fold in whipped topping, vanilla and reserved mashed strawberries.
  11. Spoon into 6-cup mold coated with cooking spray. Cover and chill until firm.
  12. To serve, unmold onto serving platter and serve with strawberry sauce.

See also Edit

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