Combine rice and DairyPure milk in a large pot. Bring to a boil over medium heat, then quickly lower to a gentle simmer.
Add vanilla, maple syrup, cinnamon and nutmeg. Stir well. Simmer until liquid is almost completely absorbed, about 30 minutes, stirring frequently to avoid sticking or burning.
Refrigerate rice pudding mixture at least 3 hours. When chilled, spoon layers of 1/4 cup rice pudding and 1 tablespoon strawberry jam into four dessert dishes. Repeat layers. Garnish as desired.