How to make Christmas rice pudding with almonds

Ingredients

• 150 g pudding rice (short-grain rice)
• 100 ml water
• 750 ml whole milk
• 1 vanilla pod, split, or 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 75 g blanched almonds, chopped, plus 1 whole almond
• 300 ml whipping cream
• Cherry sauce, warmed, to serve

Method

1. Bring the rice and water to the boil in a heavy pan and cook for 2 minutes.
2. Add the milk and the vanilla, bring to the boil, then turn the heat very low. Cover and simmer for about 35 to 40 minutes, stirring often so it does not stick, until thick and creamy.
3. Stir in the sugar, remove the vanilla pod and let the pudding cool completely, preferably overnight in the fridge.
4. Whip the cream until soft peaks form.
5. Stir the chopped almonds into the cold rice, then fold in the whipped cream. Hide the whole almond in the bowl.
6. Serve cold with warm cherry sauce. Warn guests about the hidden whole almond, which is a choking risk for small children, and about nuts if anyone has an allergy.