Creamy rice pudding with strawberries and honey almonds

Lemon well clean, rind grating. Cut the vanilla pod in length. Pour milk with vanilla pod, lemon zest, dessert rice and salt to the boil and boil until about 12 minutes. Intermediate regularly in the meantime. Remove vanilla pod from porridge, scrape marrow from vanilla pod and stir in porridge. Season the porridge with 7 tablespoons of honey and allow to cool. Cool in approx. 1 hour in refrigerator.

Fry golden brown toast in dry frying pan and let cool on plate. Melt butter in the same frying pan, add remaining honey and stir into sauce. Almond shavings by sauce. Clean strawberries and cut into slices. Beat the whipped cream with sugar and make a cold rice pudding. Rice pudding and strawberries alternate between glasses, ending with slices of strawberry. Garnish with honey almonds.