• 2 1/4 cups whole milk
• 1/2 cup Arborio rice
• 1 cinnamon stick, plus more for garnish
• 6 tablespoons sugar
• Pinch salt
• 1 1/2 tablespoons unsalted butter
• 1/2 pound strawberries, trimmed and halved (quartered if large)
   

In a large saucepan, bring milk and 1 cup water to boil over medium-high heat. Stir in rice, cinnamon stick, 5 tablespoons sugar and salt. Reduce heat and gently simmer, stirring frequently, until rice is tender and mixture is creamy, about 45 minutes. Remove from heat; discard cinnamon stick.

While rice is cooking, melt butter in a large skillet over medium heat. Stir in strawberries and remaining tablespoon sugar. Cook, stirring frequently, until strawberries are tender and glossy, about 2 minutes. Remove from heat.
Transfer cooked rice to a large nonmetal baking dish to cool to room temperature (or chill, if preferred). To serve, spoon rice pudding into bowls, top with strawberries and garnish with broken cinnamon sticks.