Hull the strawberries, cut them into quarters, and place them in a pan. Sauté for about 5-8 minutes.
Sweeten the strawberries with maple syrup. Mix the potato starch with water and pour it into the pan while stirring. Bring to a boil until it thickens, then remove from the heat. The sauce is ready.
Rinse the rice. Briefly rinse the cooking pot with water and pour it out (a thin layer of water can help prevent the milk from burning). Add the rinsed rice, milk, a pinch of salt, and a split vanilla pod to the pot.
Cook uncovered on low heat for about 40 minutes, stirring frequently so the rice doesn't stick and burn on the bottom.
Once the rice is soft and thick, use a spoon to scrape the seeds out of the vanilla pod into the pudding, and discard the pod. Sweeten with the remaining maple syrup to taste, and remove the pot from the heat.
In a small bowl, whisk the egg yolks and heavy cream together. Thoroughly mix this into the off-heat rice.
Return the pot to the stove, bring to a gentle boil, and cook on low heat for another 2-3 minutes. Remove from the heat.
Serve the creamy rice pudding topped with the strawberry sauce. It tastes delicious both warm and cold.
Cook it hands-free.
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