1/4 cup rice
1/4 teaspoon salt
2 cups milk
2 tablespoons sugar
1/2 teaspoon vanilla
1 quart strawberries
3 tablespoons sugar
1 jigger rum
1 jigger curacao
2 cups heavy cream
Cook rice and salt in milk until rice is tender; add 2 tablespoon sugar, vanilla, and place in refrigerator to cool.
Hull and wash strawberries, add sugar and liqueurs and place in refrigerator 45 min.
Take 3 tablespoon strawberries, mash and strain. Whip cream until stiff, add strained strawberries and blend well.
Pour strawberries and liqueurs on chilled rice, top with whipped cream and serve.