To make the rice pudding, heat the butter, cinnamon and vanilla pod in a large frying pan and cook until the butter browns. Add the rice and sugar and stir well to coat. Pour in the milk and double cream (add more or less cream depending how creamy you like your rice pudding) and bring to a simmer. Cover with a cartouche (a circle of greaseproof paper) and simmer very gently for around 1½ hours until cooked through and thickened.
To make the strawberries, pour the wine, vanilla and sugar into a saucepan and bring to the boil. Simmer for 10 minutes before adding the strawberries. Turn the heat off, cover with a cartouche and leave the strawberries to cool in the liquid. Remove half of the cooking liquor and reduce by half until syrupy.
To make the puffed rice, heat a shallow layer of oil (approximately 1cm/½in) in a small saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the rice and fry for a few minutes until the rice grains swell and puff up. Mix the cinnamon and sugar together in a small bowl. Drain the rice in a metal sieve and dust with the cinnamon sugar.
To serve, spoon the rice pudding into a serving bowl, top with the strawberries, scatter over the puffed rice and spoon the strawberry liquor over the top.
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