There's nothing better than rice pudding — except for maybe a Risalamande recipe, which adds almonds & cherries to a creamy and perfect holiday dessert!
In a medium-sized saucepan over medium heat, stir together the milk, rice, sugar, and salt and bring to a simmer.
Once simmering, reduce the heat to low and cook at a very slow simmer, stirring occasionally, until the rice absorbs all the liquid and is soft, about 30 minutes.
Once cooked, turn off the heat and stir in ¾ cup (3¾oz/106g) chopped almonds and vanilla extract. Set aside to cool completely.
While the rice is cooling, make the cherry sauce: In a small saucepan over medium-low heat, combine the cherries and sugar.
In a small bowl, dissolve the cornstarch and water, and pour into the pan with the cherries.
Cook, stirring constantly, until the cherries are softened and the sauce is thickened and clear, about 3-5 minutes.
Once the rice is cooled, whip the cream to soft peaks and fold into the rice.
Scoop into six serving bowls. Top with the cherry sauce and sprinkle with the remaining ¼ cup (1¼oz/35g) chopped almonds.
This rice pudding is best eaten the day it is made but you can store any leftovers in the refrigerator for up to three days. Warm-up for a minute to room temperature in the microwave before eating.