Danish rice pudding

Ingredients for 6 servings:

• 250 g rice pudding
• 1 liter of milk
• 1 pinch of salt
• 1 vanilla pod(s)
• 75 g almonds, chopped
• 1 almond(s), whole
• 250 ml whipped cream, stiffly whipped
• 75 g sugar
• e.g. sugar and cinnamon

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Risalamande – Christmas dessert

Pour the milk into a saucepan and bring to a boil while stirring. Then remove the pan from the heat. Scrape the seeds from the vanilla pod. Add the seeds and pod skin to the milk. Add the rice pudding and simmer in a covered pan for about 45 minutes, stirring occasionally. Remove the vanilla pod from the rice pudding. Add the sugar and a pinch of salt and stir. Then let the rice cool. Stir the chopped almonds, whipped cream, and a whole almond into the rice. If you like, you can sprinkle sugar and cinnamon over the risalamande. As a variation, you can also eat it with hot cherries. In Denmark, risalamande is traditionally eaten at Christmas. Whoever has the whole almond in their rice receives a present.