INGREDIENTS
300 g strawberries, 100 g rice, 100 g almond milk (or other milk), 2 glasses of water (200 g), 4 tablespoons of brown sugar, a pinch of salt, 1 lemon, vanilla, 6/7 almonds.
PROCEDURE
In a saucepan, place the rice with the almond milk and water, cook over low heat, preventing the rice from sticking to the bottom and burning. After 10 minutes, add 200 grams of strawberries cut into cubes, salt, 3 tablespoons of sugar and a piece of vanilla bean. Continue cooking for 15 minutes. Remove the vanilla and flavor with grated lemon peel. Divide the preparation into small glasses and let cool. Cut 100 grams of strawberries into slices and place them in a pan to cook with a tablespoon of sugar and lemon juice, after 10/15 minutes they will be ready. Decorate the glasses with this 'strawberry reduction' and the chopped and toasted almonds. Let it rest in the refrigerator for at least an hour before serving.