Risalamande

Method

Rinse the rice under cold water. Bring the milk to a gentle simmer in a large heavy-bottomed pan with the vanilla pod split lengthways and salt. Add the rice and stir occasionally for 40-45 minutes until tender and the rice has absorbed most of the milk, creating a creamy consistency. Remove from heat, discard the vanilla pod, and stir in the sugar until dissolved. Allow the rice pudding to cool completely at room temperature, then refrigerate for at least 2 hours. Whip the double cream to soft peaks and fold it gently into the cold rice along with the chopped almonds and maraschino liqueur, reserving a small amount of almonds for garnish. Divide between serving bowls or glasses and top each with a dollop of cherry jam, a maraschino cherry, and a sprinkle of reserved almonds. Serve chilled.