Ris Alamonde

4 cups milk ⅔ cup rice ½ vanilla pod ¼-½ cup sugar 2 cups sweetened whipped cream 15-20 blanched almonds (optional) Cherry sauce or pie filling

Rinse a thick-bottomed saucepan with water and bring the milk to a boil in it. Wash rice and place it in the boiling milk with the vanilla bean pod. Stir constantly for the first 5 minutes, then cover the saucepan with a lid and turn down the heat. Simmer the rice slowly for 45 minutes, stirring occasionally. When cooked add the sugar and then remove the vanilla and allow the rice to cool. If desired, chop the almonds (accept for 1) and stir them into the rice. Fold in the whipped cream to desired consistency before serving. Stir in the remaining blanched almond. Serve plain, with cherry sauce or cinnamon.