Risalamande

• 125 gr porridge
• 1 l milk + a little water 1/2-1 dl.
• 1/2 stick vanilla
• 2 tbsp. sugar
• Approx. 1/2 l. whipping cream (whipped to foam)
• Almonds all (except 1 for Christmas) chopped

Boil the water in the pan, pour in the milk and rice, bring to the boil while stirring, and let the porridge simmer for approx. 50 min., together with the vanilla pod. Pour the porridge into a bowl, remove the vanilla bean - and sprinkle a little sugar over it, so that there is no skin on the surface.

Let the porridge cool down completely (preferably the next day), and then mix with a light hand, a little sugar, almonds and the whipped cream. First half and then you feel it out, so that you get the right taste and consistency.

Refrigerate until served with strawberry sauce.

NB Water in the pan first, so that the porridge does not burn so easily.