Strawberry-topped Rice Pudding

Preheat the oven to 325°F (165°C). Prepare a baking dish by lightly greasing it with butter or margarine.

Combine the cooked rice, sugar, and salt in a large mixing bowl, stirring until the sugar is evenly distributed throughout the rice.

Heat 2½ cups of the milk in a saucepan over medium heat until it is steaming but not boiling, about 5 minutes.

Pour the hot milk over the rice mixture and stir well to combine. Allow the mixture to cool for 2-3 minutes.

In a small bowl, whisk together the beaten eggs, remaining ½ cup cold milk, and vanilla extract until fully blended.

Slowly pour the egg mixture into the rice mixture while stirring gently to combine evenly. Fold in the butter or margarine.

Transfer the rice pudding mixture to the prepared baking dish and smooth the top. Bake uncovered in the preheated oven for 30-35 minutes, until the pudding is set but still slightly creamy in the center.

Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. The pudding will continue to set slightly as it cools.

Divide the warm rice pudding among serving bowls. Top each bowl generously with fresh strawberries or strawberry sauce as desired.