Velvet Rice Pudding with Strawberry Sauce

Blend cottage cheese with 1 cup of milk in a food processor or blender until completely smooth and creamy.

Transfer the blended cheese mixture to a large mixing bowl and stir in the cooked rice, remaining 1 cup of milk, ½ cup sugar, ¼ teaspoon salt, and grated lemon peel until evenly combined.

Add the beaten eggs and vanilla extract to the rice mixture, folding gently until fully incorporated without overmixing.

Fold in 2 cups of the sliced strawberries into the pudding mixture, distributing them evenly throughout.

Pour the pudding mixture into a buttered 8-inch square baking dish, smoothing the top evenly.

Bake in a preheated 350°F oven for 35 minutes until the pudding is set around the edges but still slightly jiggly in the center.

While the pudding bakes, prepare the strawberry sauce by heating the red currant jelly in a saucepan over medium heat, stirring frequently until melted.

Remove the jelly from heat and stir in the remaining 1 cup of sliced strawberries, ⅛ teaspoon salt, and 2 to 3 drops of red food coloring until the sauce is uniformly colored.

Remove the pudding from the oven and let it cool for 10 minutes before serving.

Spoon the warm velvet rice pudding into serving bowls and top each portion generously with the strawberry sauce.