Halve the vanilla bean and scrape out the seeds. Spread them in a little sugar.
Pour water and rice into a pot and bring to the boil and cook for about 2-3 minutes.
Add the milk and bring the porridge to the boil while stirring. Put the vanilla beans and the empty vanilla pod into the pan.
Cook the porridge under the lid on low heat.
Stir it regularly so that the milk does not burn at the bottom. The porridge is ready when it has boiled for approximately 40 minutes.
When you have a finished rice pudding, put it in the fridge so it gets completely cold. Feel free to make it the day before you have to make the risalamande.
Risalamande
Remove the skin from the almonds by pouring boiling water over, drain the water and pour over with cold water. Repeat this 2 times. Then you can easily remove the skin from then almonds.
Chop the almonds them either finely or coarsely. It depends on what you like best. Stir them into the bowl with the cold rice pudding.
Add icing sugar to the porridge.
Whip the cream to a light foam in another bowl.
Spread the lightly whipped cream a little at a time into the porridge, and carefully turn it around until it is completely distributed.
Refrigerate the risalamande dessert until ready to eat (preferably at least 2-3 hours). Serve it with warm or cold cherry sauce.