Rice cream with strawberry sauce belongs to Christmas for many of us. I always make more rice porridge than I need and serve it for lunch before cooling down the rest.
1 dl porridge rice
2 dl water
1 l of milk
1 vanilla bean, divided in two lengthwise
3 dl cream, whipped to cream
1 tablespoon sugar
Make porridge as instructed on the package, but with the vanilla bar. Cool and leave it cold until you are going to make the rice cream. Select the vanilla bar, before proceeding.
Beat the cream until cream, mix it with the rice and season with sugar.
Sauce:
400 g strawberries
1 teaspoon vanilla extract
1 dl water
Approx. 100 g sugar (to taste)
Process the strawberries with water and vanilla extract in blender. Season with sugar.
Serve rice cream with the strawberry sauce next to it so guests can help themselves.
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