No Scandinavian Christmas without risalamande. Accept no substitutes. It’s just not the same, if you ask me. Remember if you get the whole almond you win a prize, so please be careful not to chomp down on it. Only a whole almond is acceptable.
200 G SHORT GRAIN RICE
2 1/2 DL WATER
1 L. WHOLE MILK
2 TSPB. SUGAR
150 G ALMONDS
5 DL. WHIPPING CREAM
THE SEEDS OF ½ VANILLA POD
Heat the water in a 5 liter thick bottomed gryde, until boiling hot.
Pour the rice into the water and stir with a wooden spoon for 2 minutes, until the rice begins to soak up the water and turn transluscent.
Add the milk and let it varm up to just below boiling point.
Turn the heat down and cook the rice on very low heat for 35 minutes, lid askew to let the steam out.
Stir every 10-15 minutes.
Once times is up, close the lid completely. Stay by the pot for 10-15 minutes, keeping an eye on the porridge, otherwise it can boil over and escape the pot. If this happens, remove the lid and let the steam out, stir vigourously and put the lid back on for the remaining minutes.
Remove the lid completely and check if the consistency is right, not too firm and not too droopy or liquid. If this is not the case, give it another 5 minutes.
Allow the porridge to cool completely, preferably over night in the fridge.
Blanch the almonds and roughly chop them (But remember ti save one whole almond for serving), mix the into the cold porridge together with sugar.
Whisk the cream together with the vanilla seeds to soft peaks.
Fold the whipped cream into the porridge with calm movements.
Finally add the whole blanched almond and stir well and truly. (Shh, no one must know where it is.)
Serve with hot or cold cherry sauce.