Rice 'n' Strawberry Pudding

Combine the uncooked rice, salt, and milk in a heavy-bottomed saucepan over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.

Once the rice is tender and the milk is mostly absorbed, remove from heat and stir in the vanilla extract, then set aside to cool slightly.

Let the strawberry mixture sit for 5 minutes to macerate.

Slice the remaining fresh strawberries and toss with the remaining ¼ cup of sugar, set aside.

Fold the whipped heavy cream into the cooled rice pudding in two additions until evenly combined and no streaks remain.

Gently fold in the mashed strawberry and lime mixture, then fold in the sliced strawberries, being careful not to break them apart.

If using rum or rum extract for additional flavor, gently stir it into the pudding until evenly distributed.

Divide the pudding among four serving dishes and chill for at least 30 minutes before serving, or serve immediately if preferred.