Created by ForeverMama on April 18, 2017
Step 1: Pour the water and the rice in a large sauce pan. Add salt, heat it up and let it boil for about 2 minutes.
Step 2: Pour the milk into the sauce pan and boil it while stirring.
Step 3: Let the rice pudding boil lightly for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice doesn't burn to the bottom of the sauce pan (as it has a tendency to do so, therefore stir regularly).
Step 4: Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
Step 5: Serve the rice pudding with a tablespoon of butter and the cinnamon sugar.
Step 6: When the pudding is done cooking remove the vanilla beans.
Step 7: Let it cool in the fridge before proceeding to make the Risalmande. (You can make this rice pudding a day in advance for ease.)
Step 8: Boil some water and pour it into a small heat resistant bowl.
Step 9: Add the almonds and let them soak in the hot water for about 5 minutes.
Step 10: One-by-one take the almonds up and press them between two fingers so that the peel separates from the almond.
Step 11: Coarsely chop the almonds and mix them with the cooled rice pudding.
Step 12: If you made the method for the Risengrod (traditional rice pudding) and didn't add the vanilla beans, then add the vanilla of the beans to the pudding at this point. This is done by slicing open the vanilla beans and scrape out the seed using a knife. Mix the vanilla with 2 tablespoons sugar, add it to the cold rice pudding and mix well.
Step 13: In a separate bowl, beat the heavy cream into a whipped cream with soft peaks.
Step 14: Gently fold the whipped cream with the rice pudding.
Step 15: The Risalmande is now done. Place it into the fridge until it's time to serve.
Step 16: Serve the Risalmande with some warm cherry sauce.
Step 17: Bring the cherries, sugar and flaked pods and beans to a simmer for about 15 min.
Step 18: Dissolve the cornstarch in enough water to make a thin paste and slowly add it to the cherry sauce. Stir constantly until it thickens. Remove the vanilla pod.
Step 19: Serve the cherry sauce over the Risalamande.