3/4 c. rice
3/4 c. sugar
1 qt. milk
1 vanilla bean
1 pt. heavy cream
Slivered almonds

Slice vanilla bean and add to first three ingredients. Bring to a low boil on medium to medium high heat until rice and milk are cooked and fluffy (and milk is evaporated, approximately 1 hour). Refrigerate to cool. Whip cream until thick. Remove vanilla bean slices from rice. Stir cream into rice mixture. Add almonds if desired.