Preparation / Directions:
Combine 1 cup water, dry milk and salt; scald. Slowly sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Drain juice from strawberries and add water to make 1 cup; reserve. Beat cream of rice mixture vigorously with an electric or hand beater until smooth. Add sugar, lemon juice and combined strawberry juice and water; stir well. Pour into an ice cube tray and freeze until ice particles form around edges. Turn into a chilled bowl and beat vigorously with an electric or had beater until the constistency of mashed potatoes. Add strawberries; blend well. Freeze until firm. Makes about 1 1/2 pints.
VARIATIONS Substitute 1 package (12oz) frozen peaches or 1 package (10oz) frozen raspberries for strawberries.