Danish Rice Pudding

Instructions

1. Prepare the rice porridge
   In a large heavy-bottomed saucepan, combine the rice, milk, scraped vanilla seeds (and the pod), and salt. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook, stirring frequently, for about 30-35 minutes, until the rice is tender and the mixture has thickened to a porridge consistency.
2. Sweeten the porridge
   Remove the vanilla pod if used. Stir in the sugar until dissolved. Transfer the rice porridge to a large bowl and allow it to cool completely, then cover and refrigerate for at least 4 hours or overnight.
3. Prepare the almonds
   Reserve one whole blanched almond (this is the lucky almond that will be hidden in the dessert). Chop the remaining almonds finely or coarsely depending on your preference. Once the rice porridge is chilled, fold in the chopped almonds.
4. Whip the cream
   In a large bowl, whip the heavy cream with the confectioners' sugar until soft peaks form. Be careful not to overwhip.
5. Combine and add the lucky almond
   Gently fold the whipped cream into the chilled rice and almond mixture until well combined. Secretly add the whole almond to the mixture, ensuring it's well hidden. Transfer the completed risalamande to a serving bowl.
6. Prepare the cherry sauce
   If using store-bought cherry sauce, warm it slightly in a small saucepan. For a more festive touch, add the kirsch or cherry liqueur if desired. Alternatively, you can serve the sauce cold depending on preference.
7. Serve the dessert
   Serve the risalamande in individual bowls with the cherry sauce either poured on top or served alongside for guests to add themselves. Traditionally, whoever finds the whole almond in their portion receives a small gift or prize.