Start by preparing the compote. Stem and halve the strawberries. Place in a medium pot with the sugar and lemon juice. Cook over low heat until the sugar has dissolved. Bring to a gentle simmer and cook until the strawberries have softened but are still holding their shape, about 3 minutes. Liquid will have come out of the strawberries and should have a syrupy consistency. Set aside to cool.
Bring a large pot of water to a boil. Add the rice and cook for about 3 minutes. Drain, discarding the water.
Add the milk to this pot and place over medium heat. Once the milk is warm, add the drained rice and stir to ensure there are no lumps. Bring to a simmer, add the split vanilla pod, sugar and pinch of salt. Turn the heat to low and continue to cook the rice, stirring frequently, until it is cooked through. From the start, it should take about 20 to 30 minutes. Taste the rice to ensure it is fully cooked. You should end up with rice that is tender when eaten and a very creamy consistency. Pick out and discard the vanilla pod.
Spoon into individual serving dishes and top with the strawberry compote. Enjoy while warm.
I add only a 1/4 cup of sugar to the pudding because I find the strawberry compote adds some more sweetness. If you are making this rice pudding to serve on its own, you may want to consider increasing the amount of sugar to 1/3 cup.