"Cooking with Sarah" will run weekly. The column features recipes from readers.

This week's recipe was submitted by Helen Titland of Bonners Ferry.

Helen has been making Rice Cream every Christmas Eve. She has had it ever since she can remember. Her mother and father, who grew up in Norway, also eat it every year.

"I also add an almond into the rice mixture, and the one who finds it gets a little gift," said Helen. "It's a good tradition. Enjoy."

Ingredients

1 cup white rice (not instant), uncooked

1 cup cold water

4 to 5 cups milk (2 percent or regular)

1/4 teaspoon salt.

1 tablespoon vanilla

1 pint heavy cream

1 large box of frozen strawberries (thawed)

Soak rice and water together in a large pot for one hour. Put a very low flame under rice and water mixture, adding 1 cup of milk at a time and cook, stirring often, until rice is tender (about 1 1/2 hours). Should be thick, with all milk absorbed.

Cool overnight, then stir into a mixture vanilla. Whip up 1 pint heavy cream until thick. Fold heavy cream into rice mixture. To make it sweeter, add a bit more sugar. Put into a large pretty bowl.

To serve each person takes some rice mixture and a few spoons of frozen strawberries on top.

Serves 10 -12 people.

If you have a recipe, contact Sarah at 267-5521 or send an e-mail to sthomas@cdapress.com.

Until next week, happy cooking!