Rice A'lamande ala Oxbøll

Ingredients for Rice A'lamande ala Oxbøll

Instructions for Rice A'lamande ala Oxbøll

To prepare the Rice A'lamande ala Oxbøll recipe, please follow these instructions:

Cook rice and water for a couple of minutes, scoop the kernels out of the vanilla pole, pour the milk and the empty vanilla pole, slowly bring to the boil and cook until the crust is firmly fixed (remember it settles when it gets cold)
Put the pot on the fridge
When the crop is cold, the almonds are dropped.
Chop the almonds, not too fine
Stir almonds, vanilla and a 1/2 teaspoon of cream in the cold porridge.
Season with sugar.
Whip the cream, gently turn some porridge into the whipped cream. Bring the cream (save a little) to the crop and carefully turn it all together.
Taste with vanilla, sugar and possibly. More cream and room.