Norway Rice Cream

6 c Milk
1 c Long grain rice
3 tb Sugar
1/2 ts Salt
1 c Heavy cream Berries

In a large heavy saucepan over medium heat, combine rice, milk, sugar and salt until tiny bubbles form around edge. Reduce heat and simmer covered 45-50 minutes until rice is tender. Stir occasionally. Refrigerate until well chilled. Beat cream until peaks form. Fold into chilled rice. Refrigerate until ready to serve. Spoon berries over each serving.

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