Bring milk, rice, sugar and salt to boiling in saucepan. Lower heat; simmer, covered, 1 hour or until rice is very tender, stirring occasionally.
Combine cornstarch and water in bowl. Combine berries and sugar in saucepan; cook, stirring, over medium heat 8 minutes. Strain, reserving strawberries and liquid separately. Puree liquid and half of berries in processor or blender. Return puree to saucepan. Add remaining berries and cornstarch mixture. Heat, stirring, until thickened, about 3 minutes. Place in refrigerator until well chilled.
Lightly beat eggs in small bowl; Stir a little hot rice mixture into eggs. Stir back into rice mixture. Return to heat. Simmer until pudding is thickened, about 3 minutes. Add vanilla. Cover; refrigerate until set.
Into parfait glass, spoon 1 tablespoon sauce, 1/3 to 1/2 cup pudding; top with 2 tablespoons sauce. Garnish with a berry. Repeat with 7 more glasses. Serve. Makes 8 servings.