Rice Custard with Strawberry Topping

Preheat oven to 325°F. In a large bowl, whisk together the 3 beaten eggs, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until well combined.

Slowly pour the 3 cups scalded milk into the egg mixture while whisking constantly to prevent curdling. Add the 2 cups cooked rice and stir until evenly distributed.

Pour the rice mixture into a buttered 9-inch baking dish. Bake for 25-30 minutes until a knife inserted in the center comes out clean and the custard is set but still slightly creamy.

While the custard bakes, prepare the strawberry topping. Wash and hull the 1 1/2 cups fresh strawberries, then slice them into a bowl.

Sprinkle the 1/4 cup sugar over the sliced strawberries and add the 1/4 cup lime juice. Toss gently and let macerate for 10 minutes to release juices.

Prepare the whipped topping by combining the whipped topping mix with the 1/2 cup milk according to package directions. Fold in the 2 cups miniature marshmallows gently to avoid crushing them.

Remove the baked rice custard from the oven and allow it to cool to room temperature, approximately 20 minutes.

Top each serving of rice custard with a generous spoonful of the marshmallow-whipped topping mixture. Finish with the macerated strawberry topping including any accumulated juices just before serving.