Creamy brown rice bavarian served with strawberry sauce.

Strawberry Bavarian Rice Mold

1 (16-ounce) bag frozen strawberries, thawed - divided use
1/2 cup granulated sugar - divided use
2 teaspoons cornstarch
1 tablespoon water
2 envelopes unflavored gelatin
1 1/2 cups skim milk
2 cups cooked brown rice
2 cups frozen light whipped topping, thawed
1/2 teaspoon vanilla extract
Vegetable cooking spray

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

Makes 10 servings.

Recipe provided courtesy of the USA Rice Federation.