Make the rice pudding the day before. Pour the water and milk into a heavy-based saucepan and bring to the boil. Add the rice and stir. Let it simmer gently for 2 minutes, put the lid on, and turn off the heat. Leave the saucepan to stand for 10 minutes. Stir, then bring to the boil again. Repeat this process over the next hour, bringing to the boil and stirring 5–6 times along the way.
Split the vanilla pod, scrape out the seeds, and add both the pod and the seeds when you take the pudding off the heat for the last time. Stir the pudding – this way you retain as much of the vanilla’s aroma as possible.
Pour the porridge into a glass container, sprinkle a layer of sugar on top to prevent a skin forming, and leave the vanilla pod in the porridge. Cover with a lid or cling film, and place the porridge in the fridge overnight.
Roast the blanched almonds in the oven at 150°C for 6–7 minutes. They shouldn’t develop a toasted flavour, but simply be heated through so they become extra crisp. Then finely chop the almonds.
Whip the cream by hand until light and fluffy – take care not to over-whip it. Take the rice pudding out of the fridge, remove the vanilla pod, and transfer the pudding to a large bowl. Stir the chopped almonds into the pudding. Then add ¾ of the whipped cream and 20 g of icing sugar. Gently fold the ingredients together. Season with more icing sugar as required, and add the rest of the whipped cream if you prefer a lighter consistency.
Allow the rice pudding to chill for 1 hour or more in the fridge before serving… and don’t forget the almond!
You can, of course, find the recipe for homemade cherry sauce HERE
