Rice porridge casserole with strawberries and condensed milk

Rinse the rice, pour in 2 liters of boiling water, add salt, and cook on low heat until partially cooked.

Drain the rice in a colander or sieve, rinse with boiled water, return to the pot, add melted butter, and cook covered in a preheated oven until done.

Add sugar to the ready porridge to taste.

Wash the strawberries, remove the calyx, and cut each berry into 4 pieces.

Grate the cheese on a fine grater.

Mix the cooked porridge with strawberries and condensed milk, beat in the eggs, transfer to a saucepan, sprinkle with grated cheese, and place in the oven for 15 minutes.

Serve the casserole on individual plates and garnish with strawberries.