Rice with Strawberries

Wash half a pound of Carolina rice; put it into a saucepan with two quarts of water and the juice of two lemons; cook till tender, keeping the grains whole, and when done drain on a sieve, pour it into a vessel and cover with a hot syrup of twenty-eight degrees, adding some orange and lemon peel; leave till cold. At the last moment lift up the rice with a skimmer and dress it in a deep dish in layers alternated with small fresh strawberries. Pour a thick syrup over the whole.