Pour milk over rice, add a tablespoon of sugar and a pinch of salt and put it on to heat. Cook rice on low heat for 25-30 minutes until done.
When the rice is cooked and turns into a thick mass, add butter and chicken egg. Stir.
Grease a muffin tin with butter and pour the rice mixture into it.
Place the pudding in the oven to bake for 20 minutes until golden brown.
Meanwhile, make the strawberry sauce. Combine the strawberries and 2 tablespoons of sugar in a saucepan. Cook the sauce over low heat until it thickens.
Place the finished rice pudding on a plate and pour over the strawberry sauce. Decorate the dessert with powdered sugar.