Strawberry Bavarian Rice Mold

Cook the brown rice according to package directions until tender, then set aside to cool slightly.

In a small bowl, sprinkle the unflavored gelatin over cold water and let it stand to soften for about 5 minutes.

In a medium saucepan, whisk together the skim milk, sugar, and cornstarch over medium heat, stirring constantly until the mixture thickens and begins to bubble.

Remove the saucepan from heat and stir in the softened gelatin mixture and vanilla extract until the gelatin is completely dissolved.

Fold the cooked brown rice into the custard mixture until evenly combined, then allow the mixture to cool to room temperature.

Once the rice mixture has cooled and begun to set slightly, gently fold in the whipped topping until the mixture is light and airy.

Lightly coat a ring mold or gelatin mold with vegetable cooking spray, then pour the rice mixture evenly into the prepared mold.

Refrigerate the mold until fully set and firm, then carefully unmold onto a serving plate and garnish with fresh strawberries before serving.