Rice Pudding Josephine

Ingredients:

8 oz rice
2.5 cups boiling milk
pinch salt
2 teaspoons butter
1 vanilla pod
4 oz sugar
3 egg yolks
3 tablespoons cream
kirsch schnapps
maraschino
1 lb strawberries
chantilly cream ---> 3 3/4 cups fresh cream, 3 oz castor sugar, 1 oz vanilla sugar.
beat the cream until the volume is doubled, but avoid overbeating or the cream will 'butter'. Add the sugar and refrigerate until required for use.

Wash the rice, put into plenty of cold water and bring quickly to boiling point. Drain off the water, add the milk, salt, butter and vanilla pod. Bring to boiling point, cover and simmer for 12 minutes. Add sugar and simmer a further 10 - 12 minutes when all the milk should have been absorbed.
Remove from the heat, remove vanilla pod, add egg yolks and cream.
Flavour with kirsch and maraschino and leave to cool.
Hull the strawberries, put three quarters to soak in sweetened kirsch an maraschino, and rub the rest through a a sieve. Add the resultant puree to the strawberries being soaked.
put the cooked rice into a serving dish, arrange the strawberries in a ring on the rice pile some Chantilly cream in the centre.