Rice Pudding with Fruit

Heat the milk in a large saucepan with the sugar. Bring to the boil and add the rice. Simmer until soft (20-30 minutes). Cool and stir in the vanilla. While the rice is simmering, cut up the fruit. When the rice has cooled, fold in the whipped cream. Fold fruit into the rice mixture. Wet a 1.5 quart casserole dish or mold and carefully spoon in the rice mixture. Refrigerate for at least one hour. Turn the pudding out on to a serving dish and decorate with the fruit and cream.