Combine milk and brown sugar in a medium saucepan. Briefly bring to a boil, whisking; reduce to a simmer. Cook, stirring occasionally, until liquid has reduced to 11⁄2 cups, about 10 minutes.
Stir in rice and cook for 5–10 minutes, until some of the liquid has been absorbed. (There should still be some liquid in the pan; it will get firmer as it cools.)
Remove from heat and cool to room temperature. Stir in cream and salt.
Serve in bowls with fruit on top. (You can refrigerate the rice pudding overnight. If it is
too thick for your liking the next day, whisk in a little milk.)