Sweet Rice Casserole
Halve vanilla bean and scrape out seeds. Combine vanilla bean and seeds with milk, bring to a boil. Add sugar, lemon zest and salt. Add rice and let simmer on low heat for 35-40 minutes. Stir frequently.
Separate eggs, whisk together egg yolks and fold into rice mixture. Beat egg whites until stiff and fold in carefully too.
Rinse strawberries, pat dry and remove stems. Puree half of strawberries, add sugar and mascarpone and stir until smooth. Cut the other half of strawberries into slices.
Butter baking dish and place half of rice mixture in it. Top first with pureed strawberries and then sliced ones. Spread remaining rice onto strawberries. Sprinkle with cinnamon. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Take rice pudding out of the oven and serve garnished with cinnamon and strawberries.