Ris a L'amande

Directions

1. 1
   Cook the rice in the wole milk with the vanilla extract at medium-low heat for around 45 minutes until tender and let cool.
2. 2
   Add the sugar and the chopped almonds.
3. 3
   Whip the cream until you get soft peaks then fold it into the now cooled rice mixture.
4. 4
   Spoon a little into ramekins (I use wine glasses) then put one whole almond in the center and cover it with more rice mixture.
5. 5
   Refrigerate for a few hours to let set.
6. 6
   Serve it cold with warmed cherry preserve spooned on top.