Strawberry Rice Fluff Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCourse


 Light cream1 Cup (16 tbs)
 Milk1⁄2 Cup (8 tbs)
 Long grain rice1⁄4 Cup (4 tbs)
 Sugar2 Tablespoon
 Finely shredded orange peel1 Teaspoon
 Vanilla1⁄2 Teaspoon
 Unflavored gelatin1 Teaspoon
 Cold water1 Tablespoon
 Strawberries1 Pint
 Egg whites2
 Sugar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1455 Calories from Fat 700

% Daily Value*

Total Fat 80 g122.6%

Saturated Fat 48.7 g243.3%

Trans Fat 0 g

Cholesterol 277.7 mg

Sodium 239.1 mg10%

Total Carbohydrates 169 g56.2%

Dietary Fiber 10.1 g40.5%

Sugars 110.3 g

Protein 26 g51.6%

Vitamin A 52.5% Vitamin C 484.2%

Calcium 39.1% Iron 14.4%

*Based on a 2000 Calorie diet


In a heavy saucepan combine cream and milk; bring to boiling. Stir in uncooked rice. Cover and cook over low heat for 25 to 30 minutes or till rice is tender and most of the liquid is absorbed, stirring occasionally. (Mixture may look curdled.) Remove from heat; stir in the 2 tablespoons sugar, orange peel, and vanilla.
In a 1-cup measure soften the unflavored gelatin in the cold water for 5 minutes. Place the measuring cup in a saucepan of water; heat and stir till the gelatin dissolves. Stir into rice mixture. Cool thoroughly.
Meanwhile, chop strawberries, reserving a few whole berries for garnish. Stir chopped berries into rice mixture.
Immediately begin beating egg whites with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Fold egg whites into rice mixture.
Transfer rice mixture to 4 dessert dishes. Chill about 3 hours or overnight. Slice the reserved strawberries. Garnish each serving with sliced strawberries.