Victoria's Christmas Pudding

This is one of my favorite Christmas time desserts from my childhood, and I still make it every year. I love to serve it with cold red sauce, made with strawberries, or with fresh berries if they are available, or sometimes with both. But it can also be served with other sauces, raspberry, cherry, plum, etc.
In Finland, where I come from, on traditional Christmas Eve lunch, it is often served rice porridge, and then the leftovers from the porridge are used for this dessert. Convenient and quick,  when the porridge is ready.  And so sinfully delicious...
~ Cheers!

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Rice porridge
2 dl / 7 oz water
2 dl    / 7 oz short grain rice
1L / 2 pint whole milk
0,5 tsp salt
Boil water in a tri-ply saucepan or coated steel boiler (Teflon). Add the rice. Let it boil until the water is absorbed into the rice, approx. 5 min.
Add the milk gradually in small quantities such that the mixture remains constantly boiling. Allow to simmer for 15 minutes, stirring the porridge with a wooden spoon constantly all the way to the bottom of the pan. Cover the saucepan with a  lid and lift off the hot plate. Allow to stew until done approx. 45 min. Add salt.
If you have a slow cooker available, it would be perfect to prepare rice porridge, and would make it much easier on you!

Christmas Pudding
3 dl / 10 oz  whipping cream
1 TBSP sugar
1 tsp vanilla
3 dl / 0.6 pint rice porridge
dash of real lemon juice (If you only have bottled lemon juice, rather leave it out)

Whisk cream, sugar and vanilla until fluffy cream.
Mix the cream into the porridge

Red Sauce
200g /  7 oz frozen strawberries
½ cup water (or wine if you so prefer)
100g / 0,5 cup  icing sugar

Boil strawberries, water and sugar. Let it boil a few minutes, cool and run into the food processor or with hand blender until smooth sauce.