Ris a L'amande

1. 1

   Cook the rice in the wole milk with the vanilla extract at medium-low heat for around 45 minutes until tender and let cool.

2. 2

   Add the sugar and the chopped almonds.

3. 3

   Whip the cream until you get soft peaks then fold it into the now cooled rice mixture.

4. 4

   Spoon a little into ramekins (I use wine glasses) then put one whole almond in the center and cover it with more rice mixture.

5. 5

   Refrigerate for a few hours to let set.

6. 6

   Serve it cold with warmed cherry preserve spooned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.