1 1/2 cups cooked rice
2 cups milk
1 cup cream
4 eggs, well beaten
30 ounces sweetened condensed milk
1/8 teaspoon salt
1 quart milk
20 ounces crushed pineapple
4 tablespoons lemon juice or juice of 1 lemon

Mash the rice while hot with a fork. Place in a saucepan with milk and cream. Add beaten eggs to hot rice mixture. Cook about one minute, stirring constantly. Add condensed milk and salt. Stir well. Pour into gallon freezer bag. Stir in 1 quart milk or as much as needed to make the freezer bag three-quarter full. Freeze until mushy. Add pineapple and lemon juice. Continue freezing until firm.

To tray freeze Rice Ice Cream in your refrigerator used one half of this recipe. When mushy turn into bowl, beat thoroughly; stir in pineapple and lemon juice. Then freeze.