1. In a saucepan, bring the low-fat milk to a boil.

2. Reduce the heat and add the basmati rice.

3. Simmer the rice for 20 minutes, or until it is tender and has absorbed the milk.

4. Meanwhile, wash and halve the strawberries.

5. Puree half of the strawberries and mix with the cherry juice.

6. Set the puree aside.

7. In a separate bowl, whisk the eggs.

8. Add the all-purpose flour, granulated sugar, and cinnamon to the eggs and mix well.

9. Pour the egg mixture into the cooked rice and stir well to achieve a creamy consistency.

10. Remove the rice pudding from heat and let it cool.

11. Whip the double cream until stiff peaks form, then gently fold it into the cooled rice pudding.

12. Divide the rice pudding into dessert bowls or glasses.

13. Top with the remaining strawberries and drizzle with the strawberry-cherry puree.

14. Garnish with a sprinkle of cinnamon.

15. Chill in the refrigerator for at least one hour before serving.