Strawberry season is the best, this pudding with granola topping puts it over the top!
Place the milk in a large, heavy-bottom, pot. Over medium heat, bring the milk up to a simmer.
Add the rice and cinnamon. Bring back to a simmer and allow to cook 45-55 minutes on medium low heat, or until it reduces about half. Stir occasionally so the rice and milk don’t scorch on the bottom.
When thick, remove from the heat. Adjust sweetness to taste. Discard the cinnamon stick. Transfer to 4 to 6 bowls.
To make the granola, preheat the oven to 325*. Mix all the ingredients in a mixing bowl until well combined. Spread out onto a lined baking sheet and bake in the oven for 20-30 minutes, or until golden. Remove from the oven and allow to fully cool, about 15 minutes.
Turn the oven temperature up to 475* (use convection if available). Place the strawberries on a lined baking sheet and sprinkle with the sugar. Bake in the until the strawberries become a little jammy and lightly browned around the edges. Remove and cool slightly.
To serve, spoon some of the strawberries over top the rice pudding and sprinkle a generous amount of the granola on top.
OPTIONAL: Before roasting the strawberries, toss with 1 tsp vanilla extract.
OPTIONAL: Feel free to mix and match ingredients for the granola. Instead of pumpkin seeds or coconut, add sunflower seeds, or another nut like pistachio or cashews.
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