In a large saucepan, combine the rice, 1/4 cup of the sugar and the cardamom.
Bring the mixture to a gentle boil and then reduce the heat to a gentle simmer, stirring often to keep it from sticking to the bottom. Cook until thick and creamy, about 35 minutes. (The rice should be very soft and plump.)
While the rice is cooking, in a small saucepan, combine the strawberries and remaining 2 tablespoons of sugar. Heat gently, stirring occasionally, until the sugar dissolves and the strawberries begin to soften, about 3 minutes.
Remove the pudding from the heat and stir in the strawberry mixture.
Let stand at room temperature to cool slightly. Serve warm or place in a covered dish in the refrigerator until chilled.
Nutritional Estimates Per Serving (1/6th): 241 calories, 1 g fat, 51 g carbs, 1 g fiber, 8 g protein and 6 Weight Watchers PointsPlus Value If the pudding is gets too thick after cooling, stir in additional milk to get the desired consistency. If you don't have cardamom, skip it or use a little cinnamon instead
Find this recipe online: https://simple-nourished-living.com/skinny-strawberry-rice-pudding/