Rice Pudding with Strawberries
In a pot, combine rice with milk, lemon zest and juice, sugar and a packet of vanilla sugar. Bring to a boil. Reduce heat to low, cover and cook until rice is tender, 35-40 minutes. Let cool. Stir in cream and season to taste with sugar and vanilla sugar. Let cool 1-2 hours in the refrigerator.
Meanwhile, rinse, core and halve strawberries. Sprinkle with powdered sugar and transfer to the refrigerator.
Divide rice pudding among bowls and garnish with strawberries and their juices.