Pre-heat the oven to 140°C (fan)/160°C/gas mark 3. Lightly grease a large, shallow ovenproof dish (I used coconut oil for this).
Using a spice grinder, or a pestle and mortar, grind four cloves and 1 tsp crushed juniper berries to a powder. Add 1 tsp ground cinnamon.
Slice 250g mixed strawberries and rhubarb and put in the bottom of the dish.
Cover with 200g risotto rice, 750ml milk, 75ml maple syrup and the ground spices.
Pour a 400g tin of coconut milk into a bowl and whisk until it's combined. Pour this over the rice and fruit mixture.
Stir the lot gently. Place the vanilla pod in the centre.
Bake in the pre-heated oven for around two hours until the rice is cooked through and the pudding has set.
When serving, remove the vanilla pod. Delicious warm or cold.