3 1/2 cups milk
1/2 cup long-grain white rice
4 teaspoons sugar
1/2 teaspoon salt
1 pkg (10-oz) frozen sliced strawberries with syrup, thawed
1 1/4 cups vanilla frozen yogurt, slightly softened
In a 3-quart saucepan, heat milk, rice, sugar, and salt to a boil over medium-high heat. Reduce heat to low; cover and simmer 50 to 55 minutes, stirring occasionally, until rice is very tender and mixture is creamy. Pour rice mixture into large bowl; refrigerate until well chilled.
Meanwhile, drain syrup from strawberries; reserve for use later. In a blender at medium speed or in a food processor with a knife blade attached, blend strawberries until pureed. Pour puree into a small bowl. Stir 2 tablespoons of the frozen yogurt into the strawberry puree.
Stir the remaining frozen yogurt into the rice mixture. Spoon the strawberry mixture evenly into six 8-ounce dessert glasses or bowls. Top with the rice pudding mixture. Refrigerate if not serving right away.