2 c. half and half or whole milk
1/3 c. California pearl rice
1/2 tsp. salt
1/3 stick vanilla bean
1 pt. whipping cream
1/4 c. coarsely chopped shelled almonds
4 grated bitter almonds or 1/8 tsp. almond extract
1/3 c. sugar

Bring milk and vanilla bean to a boil and add rice and salt. Cook on low heat 20 minutes, stirring occasionally. Squeeze the seeds out of the vanilla bean and discard the bean itself. Let rice stand to cool. When cold, stir in sugar, almonds and whipped cream. Chill for 1 to 2 hours. Serve with a fruit sauce made with thickened fruit. (A thickened stew of prunes, apples and apricots is traditional in Denmark.

This one is from a Danish friend of mine. A recipe from her childhood, she makes it for her family at Christmas time. Traditionally, one whole almond is mixed into the dish somewhere (only the cook knows where!) Whoever finds the whole almond in their serving receives a small prize, usually chocolate or a pig made of marzipan.