- Place the rice, milk and sugar into a medium-sized, heavy based saucepan. Stir to combine.
- Bring to the boil, then reduce to a very low heat, cover with a lid and simmer for 35-40 minutes, stirring regularly, to ensure the rice isn't sticking to the saucepan.
- Meanwhile make the strawberry purée by adding the strawberries to a small saucepan with one tablespoon of water. Bring to the boil, and then reduce the heat and simmer for 5 minutes. Remove from the heat and blitz gently or push the strawberries through a sieve into a small bowl.
- To serve, place a portion of the rice pudding into a bowl and sir through a spoonful of the strawberry puree.
The strawberry purée can be replaced with a pear purée, prepared the same way as the strawberry but simmer for an additional 10 minutes.