Ris a la Mande or Danish Rice Pudding

In a large pot combine the rice and water. Bring to a boil for two minutes. Add the milk and let it simmer at low heat while stirring for 10 minutes. Cover with a lid and simmer for 30-45 minutes, stirring occasionally making sure it does not burn. When the rice is done and the porridge nice and creamy, it is done. Cover and let sit in the fridge overnight. For a more intense vanilla flavor, remove the vanilla seeds from the vanilla beans and let the pods simmer with the porridge.

Roughly chop up all the almonds. Mix the vanilla seeds with the sugar and mix it into the cold porridge together with the chopped almonds. Whisk the cream; do not over whisk. Fold the whipped cream into the porridge mixture. Let it set in the fridge for at least two hours before serving. Serve in a serving bowl or in individual portions.

Serve with either cherry sauce or strawberry sauce.