Milk rice with strawberry coulis

Cook the rice: boil it for one minute in boiling water, then drain it and move it to a large saucepan with 500 ml milk, sugar, a pinch of salt and vanilla. Cook over low heat for about 30 to 40 minutes, stirring occasionally to prevent the rice from sticking and to control the amount of milk. After about 15 minutes, as a metter of fact, you will need to start adding the remaining milk, little by little, continuing cooking as you would do for a risotto. It is important that the rice doesn’t get too dry but remains well “all’onda”, which mean creamy because it will continue to absorb the milk even off the heat.
Once ready, divide the rice into individual jars and let it cool down.
Wash the strawberries, remove the stems and chop them roughly. Put them in a saucepan, add sugar, a little bit of water and a squeeze of lemon juice. Cook over medium heat for 5 minutes; the strawberries should soften and crumble. Blend it all together and let it cool down.
Serve the milk rice by topping each small glass with a generous amount of coulis.