Strawberry Cake with Rice and Strawberry Compote (Fruitcake)

Name: Strawberry Cake with Rice and Strawberry Compote
Ingredients: 2.5 lbs of strawberries; 0.25 lb of rice; 1/2 liter of milk; 2.5 lbs of sugar; 0.05 lb of butter; 1 vanilla pod; a pinch of salt; 3/4 lb of brioche bread (Petrópolis bread)

1
2.5 lbs of strawberries
2
0.25 lb of rice
3
1/2 liter of milk
4
2.5 lbs of sugar
5
0.05 lb of butter
6
1 vanilla pod
7
a pinch of salt
8
3/4 lb of brioche bread (Petrópolis bread)

Ingredients

1
2.5 lbs of strawberries
2
0.25 lb of rice
3
1/2 liter of milk
4
2.5 lbs of sugar
5
0.05 lb of butter
6
1 vanilla pod
7
a pinch of salt
8
3/4 lb of brioche bread (Petrópolis bread)

Directions

1
Wash and hull the strawberries
2
Choose the prettiest ones and set them aside
3
Cook the remaining half-kilo in a low heat with 2.25 lbs of sugar
4
Stir well and remove the foam
5
Let it cook for about 15 minutes, or until the compote is thickened
6
Meanwhile, prepare rice pudding
7
Rinse the rice and add it to boiling water for 2 minutes
8
Then drain and let it cook in milk with salt and vanilla pod
9
Cover the pan and simmer on low heat for a quarter hour
10
Cut the brioche into slices and fry them in butter, in a skillet
11
Use these slices to line an oiled tart dish
12
Top with rice pudding (don't forget to remove the vanilla pod) and bake for 15 minutes
13
When serving, spread strawberry compote over the plate and garnish with whole strawberries