4 cups fresh strawberries, quartered
1 cup sweetened cream-packed white rice
1/4 cup butter
2 tablespoons all-purpose flour
2 tablespoons white sugar, divided
5 tablespoons cornstarch
2 tablespoons packed white sugar
1 tablespoon salt
1 egg
1 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup raisins
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the strawberries, cream-packed rice, butter, 2 tablespoons flour, 2 tablespoons sugar, and 1 tablespoon salt. Transfer to a 10x15 inch baking dish. Layer the top of the prepared baking dish with a layer of raisins, followed by a layer of sliced almonds, followed by a layer of sliced carrots. Stir the egg into the dish and layer them with the ice cream. Pour the egg over the ice cream, and sprinkle the raisins over the ice cream. Cover the entire baking dish with foil, letting the uncovered raisins stand at room temperature 2 hours before serving.