Preheat the oven to gas 2, 150°C, fan 140°C. Butter a 25 x 18cm (10 x 7in) baking or Pyrex dish.
Add the rice to the dish and pour in 75g (3oz) of the sugar, the grated lemon zest, cinnamon, milk and buttermilk. Stir to combine. Place in the centre of the oven and back for 1½-2 hours, until golden with a slight wobble whn shaken gently.
While the rice pudding is in the oven, chop the strawberries in to quarters and place in a bowl. Gently stir in the remaining sugar and set aside. The strawberries will release their juices into the sugar, creating a delicious sauce to go with the pudding.
Serve the pudding with the strawberries and a dash of cream.
Tip If you can’t get hold of buttermilk, mix a good squeeze of lemon juice into the same quantity of ordinary milk.
*Inspired by Charlie M. featured in the Realfood Cookbook