Norwegian Rice Cream

Instructions

1. Prepare the rice porridge
   In a large, heavy-bottomed saucepan, combine the rice, milk, vanilla pod (if using), and salt. Bring to a gentle simmer over medium heat, stirring frequently. Reduce heat to low, cover, and cook for 30-35 minutes, stirring occasionally to prevent sticking, until the rice is tender and has absorbed most of the milk.
2. Finish the porridge base
   Remove from heat. If using a vanilla pod, remove it from the mixture. Stir in the sugar and vanilla extract (if not using a pod). Allow the mixture to cool completely to room temperature, about 1-2 hours. You can also refrigerate overnight if preparing in advance.
3. Prepare the berry sauce
   In a saucepan, combine raspberries and sugar. Cook over medium heat until berries break down and release their juices, about 5-7 minutes. For a thicker sauce, mix cornstarch with 1 tablespoon of cold water and stir into the simmering berry mixture. Cook for another minute until thickened. Remove from heat and cool completely.
4. Combine ingredients
   Once the rice porridge is completely cooled, gently fold in the whipped cream until well incorporated. Add the chopped almonds, reserving the whole almond. The mixture should be light and fluffy.
5. Hide the almond
   According to Norwegian tradition, hide the whole almond in the rice cream. Whoever finds the almond in their portion wins a small prize, usually a marzipan pig or chocolate.
6. Serve
   Spoon the rice cream into individual serving bowls. Top with a generous portion of the raspberry sauce. Serve chilled.