For Rice pudding (which was delicious and which I will make again!): 1 cup rice, cooked first with 2 cups water and 2 TB butter and the zest of one lemon and a pinch of salt, covered, when that liquid is absorbed, add 2 cups half and half, 2 cups water dissolved with ½ cup sugar, stir well, cover off, simmer for 30 minutes. Cool to room temp, then in fridge.
For filling: several brightly colored melons, in tiny pieces
For outside I used fruit by the foot because apparently fruit rollups don’t exist anymore? But fruit by the foot worked, it was just laborious. If you can find green or black or at least dark, it would have a much better visual effect.