Risalamande (Rice Pudding with Almonds)

Step 1

Mix together your leftover rice porridge and slivered almonds in a large bowl.

Step 2

In a separate bowl or the bowl of a stand mixer, whip 2 cups of heavy whipping cream (yes, we use 2 whole cups - it may seem like a lot, but it gives the pudding that airy texture! if you want to leave some out, you can feel free to do so).

Step 3

Whip to stiff peaks and add vanilla paste towards the end. You may notice that we do not add sugar to this; this is how our family eats it, without added sweeteners. If you prefer a sweeter pudding, feel free to add powdered sugar to the whipped cream to your taste!

Step 4

Begin folding in whipped cream (start with half) to the rice porridge mixture. Try not to overmix, as that could turn it watery.

Step 5

Add the remaining half of the whipped cream and continue folding until incorporated.

Step 6

Place one whole blanched almond into the pudding. Be sure to mix it in!

Step 7

Serve with cherry sauce (it's delicious warmed up a little bit!). Whoever gets the whole almond get a present!