Ingredients
1 cup white rice, short grain or pudding rice
1/2 cup water
4¼ cups milk
2 pcs vanilla beans, seeds
5½ oz almonds
2 tbsp sugar
2 cups heavy cream, chilled
24 oz cherry sauce, (1 can), for topping
Preparation
Add the rice and water to a saucepan and let it boil for 2 minutes.
Pour in the milk. Constantly stir the pot until the mixture boils.
Slice the vanilla beans in half, and scrape off the seeds. Stir in the extracted seeds to the pudding mixture along with the sugar.
Turn the heat down to low and let the pudding mixture simmer for around 35 minutes under a lid. Regularly stir the pudding to prevent rice from burning at the bottom of the saucepan.
Let the pudding cool in the fridge for at least 8 hours or overnight before the next steps.
The almonds have to be blanched before being added to the pudding. To do this, soak the almonds in hot water for 5 to 7 minutes. One at a time, take the almonds in hot water for 5 to 7 minutes. One at a time, take the almonds out of the water and peel them by pressing each nut in between two fingers. Repeat until all almonds are peeled.
Coarsely chop the almonds. Take the pudding out of the fridge and stir in the chopped almonds.
In a separate bowl, whisk the heavy cream until soft peaks are formed. Gently mix the whipped cream into the chilled rice pudding.
Serve chilled with warm cherry sauce, and enjoy!
