Rice Cream Sundaes
|Scoops of strawberry ice cream||3 Cup (48 tbs) (Family Brick, 6 Scoops)|
|Strawberry jam||3 Tablespoon|
|Whipped cream||2 Tablespoon|
|Chopped walnuts||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
Cook the rice until tender in milk and water to cover at first; when liquid has been absorb- ed, add milk as required and continue cooking over a gentle heat until rice is quite tender and creamy.
Sweeten to taste and when cool, fold in whipped cream.
Divide between sundae glasses.
Put a tspn, jam in each glass and top with a scoop of ice cream.
Dilute remaining jam with a little water, put a little over each scoop of ice cream and sprinkle with nuts.