1/3 cup (3/4 dl) standard white rice
1 pint (1/2 l) milk
seeds of half a vanilla bean
1-3 oz. (25-75 g) blanched, chopped almonds
1-2 tablespoons (15-30 ml) sugar
1-2 tablespoons (15-30 ml) Madeira or sherry (optional)
13 oz. (4 dl) whipping cream
Grease a pot, and bring the milk to a boil. Add the rice and vanilla seeds, lower heat and simmer for about 50 minutes or until done (creamy but not too wet) stirring every so often. When the rice is done, let it cool off completely. Stir the almonds, sugar, and the wine in the rice. Whip the whipping cream and fold it in the porridge. Store the dessert in the fridge until it`s served. Serve with warm cherry sauce.