Crumbly rice porridge with strawberries and condensed milk

Wash 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 caps, and cut each berry into four pieces.

Place the porridge on plates, top with strawberries, and drizzle with condensed milk.