Almond rice pudding with grapes

Ingredients for 4 servings:

• ½ vanilla pod(s)
• ¾ liter of milk
• 150 g rice pudding
• 1 piece(s) organic lemon peel
• 1 pinch of salt
• 3 tbsp sugar
• 200 g grapes, dark, seedless
• 200 g grapes, light, seedless
• 1 tbsp almond flakes
• 100 g whipped cream

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Split the vanilla pod lengthwise and scrape out the seeds. Bring the milk, rice, lemon zest, salt, vanilla pod, and seeds to a boil. Stir in the sugar. Cover and let it swell over low heat for about 30 minutes, stirring frequently. Remove the vanilla pod and lemon zest. Place the rice in bowls and let it cool. Wash the grapes, pat dry, remove the stems, and halve them. Roast the almonds in a dry pan, remove from the pan, and let it cool. Whip the cream until stiff peaks form and fold into the rice pudding. Fold in half a grape. Sprinkle the rice with the remaining grapes and flaked almonds.